Creamy Pineapple Salad - cooking recipe

Ingredients

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

Preparation

Drain pineapple, reserving juice in a small saucepan.
Set pineapple aside.
Add enough water to make 1 1/3 cups; bring to a boil.
Place Jell-O in a bowl.
Add boiling liquid and stir to dissolve.
Cool until slightly thickened.
In a mixing bowl, whip cream; gradually add in the sugar.
Fold in the Jell-O mixture. Stir in the crushed pineapple and cottage cheese.
Blend well. Pour into a 1 1/2 quart serving bowl.
Chill at least overnight. Yield:
8 to 10 servings.