This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Jello Salad

2 lg. boxes jello
2 c. hot water to each box of jello

1 lg. can crushed pineapple

Bring pineapple to boil. Put pineapple in jello in large bowl. Refrigerate or 45 min. to an hour, until it gels.

Mix in:

2 med. (1 lb.) creamed small curd cottage cheese

Fold in:

2 med. Cool Whip

Pour into pan to set 1 hour.

Garnish with crushed nuts.