Pink Cloud Salad - cooking recipe

Ingredients

1 medium can crushed pineapple (juice, too)
1 (3 oz.) pkg. strawberry jello
1 pt. small curd cottage cheese
1 qt. frozen whipped topping

Preparation

Bring to a boil the pineapple.
Remove from heat.
Stir in jello.
Cool to room temperature.
Fold in cottage cheese and whipped topping.
Store in refrigerator until firm.
May be molded.