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)
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.