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.