EMERALD ISLE SALAD

1 (1 lb. 4-oz.) can Dole Crushed Pineapple in Juice
2 packages (6-oz. each) lime gelatin
3 cups boiling water
1 1/2 cups cold water
1/3 cup white wine vinegar
1 teaspoon dill weed
1 banana
1 pint (2 cups) cottage cheese

Drain pineapple reserving all juice.

Dissolve gelatin in 3 cups boiling water. Stir in reserved pineapple juice, cold water, vinegar and dill weed. Pour one cup gelatin in mixture into a 9-cup Bundt pan. Slice banana into gelatin. Chill firm.

Chill remaining gelatin to consistency of unbeaten egg white. Fold in cottage cheese and drained pineapple. Pour into pan over banana layer. Chill firm overnight.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated