Evergreen Salad

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup LIGHT N' LIVELY Lowfat Cottage Cheese
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup boiling water
• 1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin
• 1-1/2 cups ice cubes
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1/2 cup chopped PLANTERS Walnuts
• 1/4 cup chopped maraschino cherries

1. Beat cream cheese in medium bowl with wire whisk until creamy.
2. Add cottage cheese; mix well.
3. Gently stir in 1 cup of the whipped topping until well blended; set aside.
4. Stir boiling water into dry gelatin mix in large bowl at least 2 min.
5. until completely dissolved.
6. Add ice; stir until slightly thickened (consistency of unbeaten egg whites).
7. Remove any unmelted ice.
8. Stir in pineapple with its juice.
9. Gradually add gelatin mixture to cream cheese mixture, stirring constantly with wire whisk until well blended.
10. Add walnuts and cherries; mix well.
11. Pour into 2-qt.
12. serving bowl.
13. Refrigerate 2 hours or until firm.
14. Top with remaining 1 cup whipped topping just before serving.
15. Store leftover salad in refrigerator.

philadelphia cream cheese, light n, topping, boiling water, gelatin, pineapple, walnuts, maraschino cherries

Taken from www.kraftrecipes.com/recipes/evergreen-salad-90625.aspx (may not work)