| Lime Salad Supreme | | | | | | | |
| | | | | | | | | | |
| 1 cup canned crushed pineapple, drained, liquid reserved hot water | | | | |
| 3 oz lime gelatin | | | 1/2 cup walnuts or pecans, chopped | | | |
| 10 large marshmallows | | 1 cup light frozen dessert topping | | | |
| 1 cup cottage cheese, drained | | 8 lettuce leaves | | | | | |
| | | | | | | | | | |
| Add enough hot water to reserved pineapple juice to make a total of 1-1/2 cups. Heat in a heavy saucepan |
| over medium high heat. Stir in gelatin until dissolved. Add marshmallows and stir until dissolved. Chill until |
| mixture just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until partially set. Fold in |
| whipped topping. Pour into mold or a 9 inch glass baking dish and chill until set. Unmold and serve on |
| lettuce leaves. This recipe serves 8 people. |
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