NANA’S PINEAPPLE COTTAGE CHEESE MOLD (for eight to ten)

1 small package lime Jello

1 small package lemon Jello

1 cup Miracle Whip

1 large can crushed pineapple, drained, liquid reserved

1 cup cottage cheese

1 cup slivered almonds

2-1/2 cups liquid (reserved pineapple liquid and water)

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1. Heat the liquid and add the gelatin. Chill until it starts to set.

2. Meanwhile, put the cottage cheese, pineapple, Miracle Whip and almonds into a strainer and let it drain until the gelatin is ready.

3. When the gelatin has set, fold the mixture in the strainer into it and put it into a mold greased with vegetable oil. Refrigerate until well set.

4. Dip bottom of mold briefly into hot water and turn salad out onto a small plate or platter.