1(3oz.) Box Lime Gelatin
1 Cup Boiling Water
2/3 Cup Evaporated Milk
1 (9oz.) Can Crushed Pineapple with juice
1 Tablespoon Fresh Lemon Juice
1(12oz.) Cottage Cheese
1/2 Cup Celery, chopped
1/2 Cup Mayo
1/2 Cup Chopped Pecans
In a medium bowl stir the gelatin in the boiling water. When it is dissolved add the milk, pineapple, lemon juice, mayo, cottage cheese and pecans. Pour into a clear square glass dish. Chill overnight until firm. Cut int squares. Serve on lettuce leaves.
You can also use lemon jello and not the lime. And add 1 cup minature marshmallows and cheddar cheese, finely shredded, to the top of the salad.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
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