1 can crushed pineapple (#2 1/2)
1 sm. pkg. lemon Jello
1 sm. pkg. lime Jello
1/2 tsp. salt
1/2 c. cottage cheese
1/2 c. mayonnaise
1 grate carrot

Drain juice from pineapple. Add enough water to make 2 cups. Heat to boiling point. Dissolve Jello in boiling liquid. Add salt. Cool in refrigerator until slightly thickened. When it starts to congeal, fold in cottage cheese, mayonnaise, crushed pineapple and carrot. Pour into mold or 9 inch square pan. Chill to set. Serves 10-12.