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.
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