Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple with juice and water
1 (3 oz.) pkg. lemon flavor gelatin
1 c. heavy cream or Cool Whip (light)
1/4 c. sugar
1 c. cottage cheese

Preparation

Drain pineapple reserving juice in a small saucepan.
Set aside pineapple.
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.
In a bowl, whip cream.
Gradually beat in sugar.
Fold into gelatin mixture.
Stir in pineapple and cottage cheese; blend well.
Pour into 1 1/2-quart serving bowl and chill at least 3 hours or overnight. Yields 8 to 10 servings.