Aunt Seralla'S Pink Salad - cooking recipe

Ingredients

13 1/2 oz. can crushed pineapple
3 oz. pkg. raspberry or strawberry gelatin
1 (8 oz.) carton small curd cottage cheese
1 (8 oz.) frozen whipped topping

Preparation

Heat pineapple and juice until boiling.
Stir in gelatin.
Mix well.
Set aside to cool.
Fold in cottage cheese and whipped topping.
Put mixture in jello mold.
Refrigerate for several hours or overnight.