Congealed vegetable salad #2

Yield: 12 Servings

Measure Ingredient
3 packs (small) lime or lemon Jello
3 cups Hot water
1 can (16-oz) crushed pineapple; drained
1 carton Creamy cottage cheese
1 cup Mayonnaise
1½ cup Whipped topping
1 cup Chopped nuts
½ cup Chopped bell pepper
1½ cup Chopped onion
1 Jar (small) pimento (optional)
2 tablespoons Horseradish

Dissolve Jello in hot water. Cool until partially set. Add remaining ingredients and return to refrigerator.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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