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CHEESECAKE SALAD

4 1/2 tsp. Knox unflavored gelatin
1 (3 oz.) pkg. lemon Jello
3/4 c. sugar
1 pt. boiling water
1 1/2 c. pineapple juice
6 tbsp. lemon juice
Rind from 1/2 lemon & 1/2 orange
Cottage cheese
10 oz. cream cheese
1 1/2 c. chopped pineapple (tidbits)
Red & green Jello cubes
1 pt. whipping cream, whipped

Mix lemon Jello, Knox and sugar in boiling water until dissolved. Add pineapple juice, lemon juice, lemon and orange rind and mix until well combined. Chill until thick but not set. Cream together cream cheese and cottage cheese and fold into thickened mixture. Make red and green Jello according to directions for cubes. Chill until set. Add pineapple, red and green cubes and mix until combined.* Fold whipped cream into mixture, pour into mold. (Tube pan may be used for mold.) Chill overnight. *Drop in cubes after mixture is poured into mold for better results.