Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
water
1 (3 oz.) pkg. lemon jello
1 c. cottage cheese
1 small container Cool Whip

Preparation

Drain pineapple, reserving the juice in a small saucepan.
Set pineapple aside.
Add enough water to juice to make 1 1/3 cups. Bring to a boil.
Place gelatin in a bowl; add boiling liquid and stir to dissolve.
Cool until slightly thickened.
Fold in Cool Whip.
Stir in pineapple and cottage cheese; blend well.
Pour into bowl and chill 3 hours or overnight.
Serves 8 to 10.