Jello Pimento Salad

Susan Delisle

1 (3 oz.) package of lemon Jello
1 small jar of pimentos, undrained
1 small (6-8 oz.) can crushed pineapple, undrained
1 (16 oz.) container cottage cheese
1 ½ C frozen cool whip, thawed

1. Mix the pineapple and pimento in a saucepan large enough to eventually hold all the ingredients (but small enough to fit in the sink for cooling).
2. Heat pineapple and pimento to boiling. Remove from stove and stir in Jello until dissolved. Put the pan in cold water in the sink to cool (not too long or the mixture will begin to set)
3. Remove from sink and add cottage cheese and cool whip; mix well. Transfer to a bowl; cover and put in refrigerator so set.

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