This is a great salad for St. Patrick's Day on Thursday or any other day of the year!!! The addition of cottage cheese and pecans makes for a fine jello salad. This isn't too sweet and is perfect for a meal.
2 Boxes Lime Gelatin (3 oz)
1 Can Crushed pineapple 20 oz (drained)
16 oz Carton Small Curd Cottage Cheese
1/4 C. Pecans (very finely crushed)
1 Carton Whipped Topping 8 oz (Cool Whip)
2 C. Boiling Water
1 C. Cold Water
In large mixing bowl empty gelatin. Add the two C. of boiling water and stir until gelatin is dissolved. Pour 1 C. cold water into mixture and blend. To mixture, add drained crushed pineapple, cottage cheese, and whipped topping. Stir mixture until whipped topping is smooth and blended. There should be no large lumps of topping. Pour into a 13" x 13" pan and sprinkle nuts on top, chill until set.