2 lbs. 2% cottage cheese
8 oz. Philadelphia lite cream cheese
1/2 c. sugar
1 env. Knox gelatin, soaked in 1/4 c. cold water
scant 1/3 c. skimmed milk
1/2 c. chopped nuts
2 tbsp. grated onion (dehydrated)
1 pepper (red or green or both)
2 to 4 oz. stuffed olives

Use fork to cream together first 3 items. Dissolve soaked gelatin over hot water and add to milk. Stir into the cheeses. Add nuts, pepper and olives. Pour into oiled 5 cup mold. Serve with following dressing.

DRESSING:

1/2 c. sugar
1/4 c. vinegar
2 tbsp. grated onion
1 tsp. salt, dry mustard, celery seed & paprika
1 c. oil (cold - set in freezer at start)

Place first 4 ingredients in a bowl and with a mixer, add a few drops of oil at a time until all the oil is used. Serve with the cottage cheese mold.