Lime Jello Salad With Banana Nut Dressing
|Crushed pineapple||1 1⁄4 Can (12.5 oz) (1 Large Can)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs) (Or As Needed)|
|Lime jello||1 Ounce (Two 0.5 Ounce Package)|
|Chopped pecans||1 Cup (16 tbs)|
|Grated lemon rind||2 Tablespoon|
|Cottage cheese||2 Cup (32 tbs), drained|
|Finely chopped celery||1 Cup (16 tbs)|
|Prepared horseradish||2 Teaspoon|
Drain syrup from pineapple into 4 cup measure.
Add lemon juice and enough boiling water to make 3 cups of liquid.
Add to gelatin and stir until dissolved.
Chill mixture until syrupy.
Spoon about 1 1/2 cups gelatin into medium sized bowl.
Fold in drained pineapple, pecans and grated lemon rind.
Pour into lightly greased loaf pan.
Chill until firm and sticky.
Keep remaining syrupy gelatin at room temperature.
When layer in mold is firm, beat syrupy gelatin until fluffy.
Blend in cottage cheese, celery, horseradish and salt.
Spoon over layer in pan.
Chill until firm.
Serve with Banana Nut Dressing.