Pink Cloud Salad - cooking recipe

Ingredients

1 can crushed pineapple
1 (3 oz.) pkg. strawberry jello
1 large carton whipped topping
2 Tbsp. sugar
1 lb. carton cottage cheese (small creamed)

Preparation

Combine pineapple and sugar in pan.
Heat to boiling point. Remove and add jello.
Mix well.
Set aside and cool to room temperature.
Stir in cottage cheese and fold in topping. Let set several hours before serving.