Crunchy Carrot and Pineapple Salad

1 can (1 lb. 12 oz.) crushed pineapple (3 1/2 cups)

1 cup water

1 pkg. lemon jello

1 pkg. orange jello

1 cup diced celery

1 cup finely grated carrots

3/4 cup chopped walnuts (optional)

2 cups fine curd cottage cheese

1 cup whipping cream (or dream whip) – whipped

1/2 cup miracle whip salad dressing

 

Heat pineapple and water together. Add gelatin (jello) and stir until dissolved. Chill until partly thickened. Fold in rest of ingredients. Turn into 2 1qt. molds. Chill until firm

yield 16 servings

 

-Mrs. Buelah Veale Armstrong, B.C.

Isaiah 30:15

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