3 oz. lime jello
1 c. evaporated milk
19 oz. can crushed pineapple
1 tbsp. lemon juice
1 c. creamed cottage cheese
1/2 c. chopped walnuts
1/2 c. chopped celery
1/2 c. mayonnaise

Dissolve 1 (3 ounce) lime jello in 3/4 cup boiling water. Cool slightly. Stir in 1 cup evaporated milk (chilled); chill this mixture until thick but not set (the consistency of egg white). Stir in crushed pineapple with liquid, lemon juice, cottage cheese (may be blended to smooth out lumps before hand), chopped walnuts, celery, and mayonnaise.

Pour in a 5-cup mold or 8-inch square pan. Chill until firm.