1 (8 1/2 oz.) can pineapple tidbits
2 (3 oz.) pkgs. lime gelatin
2 c. boiling water
1/2 c. (1/4 lb.) green grapes, halved
1 c. cottage cheese
1/2 c. dairy sour cream
1 (9 1/4 oz.) can tuna, drained and flaked
1 1/2 tsp. minced onion
1 tsp. lemon juice

Drain pineapple; set aside. To juice, add water to measure 1 cup. Pour boiling water over gelatin and stir until dissolved. Add pineapple juice and water. Divide gelatin in half. Chill one half until partially set.

Keep second half at room temperature. Fold pineapple and grapes into chilled gelatin. Turn into 6 1/2-cup salad mold; chill until just set.

Beat cottage cheese until fairly smooth; add sour cream. Stir in tuna, onion, and lemon juice. Gradually add remaining gelatin. Pour on top of first layer. Chill until firm. Yield: 8-10 servings.