1 (3 oz.) lime gelatin
1 (3 oz.) lemon gelatin
2 c. boiling water
1 (2 oz.) can crushed pineapple
1 c. evaporated milk, undiluted or skimmed evaporated milk
2 tbsp. horseradish
1 (16 oz.) carton sm. curd cottage cheese
1 c. mayonnaise
1/2 c. chopped nuts

Dissolve gelatins in boiling water; cool and refrigerate until slightly congealed. Add undrained pineapple, milk, cheese, horseradish, and mayonnaise; beat with egg beater or mixer on medium speed 2-3 minutes. Stir in nuts. Rinse 13 x 9 inch pan with cold water; pour in gelatin and refrigerate until firm. Cut into squares to serve. As salad, top with dab of mayonnaise and sprinkle with paprika. As dessert, top with whipped cream and maraschino cherries. Serves 12-16. Great for calorie counters.