2 packages lemon Jell-O
1 cup boiling water
3 1/2 cups crushed pineapple
1 pint cottage cheese
4 ounces cream cheese
1/2 cup salad dressing
green food coloring
1 cup cucumbers, diced

Dissolve Jell-O in boiling water; let cool. Drain pineapple into 1 cup Pyrex measurer; reserve crushed fruit. Add water to pineapple juice to make 1 cup liquid; blend pineapple juice and water with cottage cheese. Blend cream cheese and salad dressing with cottage cheese mixture. Stir cheese mixture into gelatin. Add a few drops of green food coloring. Fold in reserved pineapple and cucumber. Cover and refrigerate for 4 hours. Recipe makes 10 servings of Saint Patrick Salad.