Ingredients
- 500 gr pineapple (crushed)
- 240 ml sour cream
- 240 ml water (hot)
- 120 gr cottage cheese
- 1 package lemon jello
Dissolve jello in hot water. Chill until syrupy. Beat in sour cream with a rotary beater until smooth. Fold in cottage cheese and 1 cup of the pineapple. Pour into a 1 litre mold. Chill. When firm, unmold on salad greens. Garnish with rings of orange slices or the remaining crushed pineapple. From The Cookie Lady's Files
