Jello Pimento Salad

Susan Delisle

1 small package Jello
1 small jar pimentos
1 small can crushed pineapple, undrained
1 small carton cottage cheese (8 oz.)
1 1/2 C Cool Whip, thawed

1. In a small saucepan, combine pineapple and pimento. Heat to boiling. Remove from heat and mix in Jello. Set the pan in sink in cool water. Let cool about 5 minutes. Don’t let it cool too long or the mixture will begin to set.
2. Remove from sink; add in cottage cheese and Cool Whip. Mix well and transfer to bowl. Put in refrigerator overnight to set.

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