1 small box lime Jello (sugar-free is okay)
1 Med. can crushed pineapple, drain and reserve juice
1 C. small curd cottage cheese
½ C. mayonnaise or salad dressing
2 tsp. horseradish
Dissolve Jello in 1 C. boiling water. Measure reserved pineapple juice and add cold water to equal 2/3 C. Stir into hot Jello mixture, set in refrigerator until thickened. Add mayonnaise and horseradish, beat with mixer on medium speed until fluffy. Fold in drained pineapple and cottage cheese. Place in mold (sprayed lightly with oil for easy removal). Refrigerate until firm. Chopped nuts, walnuts or pecans may also be added during last step.