Dilly lime salad

Yield: 6 -8 serving

Measure Ingredient
1 can (20 oz) crushed pineapple; drained, juice reserved
1 pack (6 oz) lime Jell-O
1½ cup Water
½ teaspoon Season salt
½ teaspoon Dillweed
1 cup Cottage cheese

Mix pineapple juice and Jell-O in large saucepan; stir in water, salt and dillweed. Heat to boiling, stirring constantly. Remove from heat. Chill until consistency of an unbeaten egg white. Blend in cottage cheese. Fold in pineapple. Chill until firm. Posted to recipelu-digest Volume 01 Number 355 by MELODEE FRENCH <mfrench@...> on Dec 10, 1997

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