Emerald Two-Layered Gelatin Salad

• 3 oz. lemon gelatin
• 3/4 c. boiling water
• 1 c. whipped topping, whipped
• 1 c. cottage cheese
• 6 oz. lime gelatin
• 1 1/2 c. boiling water
• 1 1/2 c. pineapple juice
• 1 1/2 c. crushed pineapple, drained
• 1/2 c. stuffed olives, sliced and chopped
• 3/4 c. chopped pecans

1. Dissolve lemon gelatin with 3/4 cup boiling water.
2. Cool slightly and beat until light and fluffy.
3. Fold in whipped topping and cottage cheese.
4. Pour into a 9 x 13-inch pan; chill until firm.
5. Dissolve lime gelatin in 1 1/2 cups boiling water and pineapple juice.
6. Add pineapple, olives and chopped pecans.
7. Spoon carefully on top of first layer.
8. Refrigerate and chill overnight.

lemon gelatin, boiling water, whipped topping, cottage cheese, lime gelatin, boiling water, pineapple juice, pineapple, stuffed olives, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918279 (may not work)