Vintage Lime Cottage Cheese Jello Salad

Drain pineapple and reserve the juice. Transfer juice to a 2-cup measuring cup and add enough boiling water to bring the liquid to 2 cups.

Add the lime gelatin to a medium bowl and add the boiling water and juice; stir until gelatin is completely dissolved.

In a separate, large bowl, stir together the mayonnaise, and evaporated milk until smooth. Slowly add in the gelatin mixture and stir until combined.

Fold in the cottage cheese, crushed pineapple and chopped walnuts.

Pour the mixture into an 8×8 baking dish; Cover and refrigerate for at least 4 hours.