Lemon Pineapple Ring - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon jello
2 c. boiling water
1 pt. (2 c.) lemon sherbet
1 (8 3/4 oz.) can crushed pineapple, undrained
1 1/2 c. small curd cream-style cottage cheese

Preparation

Dissolve jello in boiling water.
Add sherbet, a spoonful at a time, stirring until melted.
Add undrained pineapple.
Chill until partially set.
Fold in cottage cheese.
Pour into 6 1/2-cup ring mold. Chill until set.
Unmold onto serving platter. Center can be filled with fruit or decorated with mint leaves.