1 pkg. lemon Jello
1 pkg. lime Jello
1 c. hot water
1 (13 oz.) can evaporated milk
1/2 c. mayonnaise
1 sm. can crushed pineapple
1/2 c. chopped nuts (optional)
1 (8 oz.) pkg. cottage cheese

(Sugar free Jello, skimmed evaporated milk, and low-cal mayonnaise can be used.)

Mix Jello with water and let stand 15 minutes; then add mayonnaise and milk; mix to remove large lumps. Then add rest of ingredients and stir until it is all mixed well. Put mold in freezer for about 10 minutes before filling it and the salad will come out of the mold very easily.