Molded Pineapple Cheese Salad

• 2 -15 1/2 oz. cans of crushed pineapple
• 1 pkg. (3 oz.) lemon Jello
• 1 pkg. (3 oz.) lime Jello
• 1/4 tsp. salt
• 1 cup cottage cheese – small curd
• 1 cup mayonnaise
• 1/2 cup chopped walnuts or macadamia nuts

Combine pineapple syrup and enough water to make 2 cups. Heat liquid and add Jello. Stir until dissolved. Chill until slightly congealed (about 35 to 40 minutes in the freezer). Mix the Jello slightly. Combine pineapple, salt, cottage cheese, mayonnaise, and nuts. Fold into the Jello. Chill in a slightly oiled/sprayed mold until firm.

Yield: 16 servings