Nadine Martin - 1990
Penny Ashton - 1990
Makes 2 to 2 ½ quarts

  ORANGE MOLDED JELL-O SALAD   1CanPineapple Crushed (20 oz.)>Drain well in sieve. Reserve juice to add to Jell-o.[1]   2CBoiling Water>Dissolve Jell-o in boiling water. Then add reserved Pineapple juice + ice. 1boxOrange Jell-o (lg.) 2CPineapple Juice + ice   When Jell-o is partially set (shaky) whip with mixer until frothy.   1 ½CCheddar Cheese (grated)>Combine with Jell-o, mix in well. 1 ¼CLowfat Cottage Cheese 1ptLowfat Cool Whip   Spray decorative mold with Pam. Add Jell-o. Refrigerate 3 or 4 hours. To unmold, dip in hot water for a minute or so, then invert on plate or tray.   1CanMandarin Orange Segments (11 oz.)>Drain Well and use as Garnish.   Cute for Halloween with Black olives added to garnish.  
  1. You may reserve juice and instead of adding a tray of ice to hot jell-o, use juice plus enough ice cubes to make 2 cups. add some water if necessary.