|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Cold water||2 3⁄4 Cup (44 tbs)|
|Frozen concentrated orange juice||6 Ounce (1 can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Cottage cheese||1 Cup (16 tbs)|
|Canned crushed pineapple||9 Ounce, drained (1 can)|
Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for Step 4.
Fold carrot and celery into syrupy gelatin; pour into 6 cup mold; chill until almost set.
(Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm.
Unmold; serve plain or with dressing.