Lime-Lemon Salad

Lillian Edwards
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (3 oz) package lime Jelllo®
  • 1 (3 oz) package lemon Jello®
  • 2 cup carrots, grated
  • 1 (8 oz) can crushed pineapple
  • 1 cup cottage cheese (small curd)
  • 1/4 cup mayonnaise (optional)

Add 3 boiling water to mixed lime and lemon Jello®; stir. Add carrots, pineapple, and cottage cheese. Mix well. Let set until congealed in refrigerator.





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