1 pkg. lime jello
1 c. hot water
1 can crushed pineapple, drained
1 c. finely diced celery
1 c. cottage cheese
1/2 c. chopped walnuts
1 tbsp. pimento, diced

Dissolve jello in hot water; chill to consistency of egg whites. Add pineapple, nuts, pimento, cottage cheese, and celery. Pour into a shallow pan and chill.

TOPPING:

2 (3 oz.) pkgs. cream cheese
2 tbsp. sour cream
2 tsp. lemon juice

Beat together. Spread on salad. Garnish with whole walnut halves.

Use an 8-inch Pyrex dish. Cut into squares of desired size.