Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon gelatin
1 c. heavy cream
1/4 c. sugar
1 c. cottage cheese

Preparation

Drain pineapple, reserve the juice in a small saucepan.
Set pineapple aside.
Add enough water to juice to make 1 1/3 cup, bring to a boil.
Place gelatin in a bowl; add boiling liquid and stir until dissolved.
Cool until thickened slightly.
Beat up whipping cream, then gradually add sugar.
Fold into gelatin mixture.
Stir in pineapple and cottage cheese.
Blend well.
Pour into 1 1/2-quart bowl.
Chill 3 hours or overnight.
Makes 8 to 10 servings.