Tina's Mandarin Orange Jello Salad

1 small package orange Jello (3 oz)

1 (16-oz.) carton cottage cheese

1 (8-oz.) container Cool Whip

1 can (11 or 16 oz) mandarin oranges, cut in half and drained

20 oz. can crushed pineapple, drain and squeeze liquid through a sieve (best if drains for 24 hours before use)

Mix dry Jello with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Can decorate top with remaining mandarins. Cover and keep cold. Firms up if chilled before serving.

• I like to make this the night before a big meal so I can worry about one less dish the day of.
• For more than 8 people, I like to double this recipe. It stores well and gets eaten up fast! Especially by the kiddies!