In a large bowl, dissolve the gelatins in boiling water. Cool slightly. Stir in the milk, pineapple with juice, mayonnaise, cottage cheese, nuts and horseradish sauce; mix well. Chill until partially set.
Pour into an oiled 8 cup mold. Chill for 6 hours or overnight. Unmold.
Originally Submitted
12/18/2015
0 Out of 5 from
0 reviews
You can add this Molded Jello Salad recipe to your own private DesktopCookbook.
