Pink Cloud Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple, unsweetened
2 Tbsp. sugar
1 (3 oz.) box strawberry gelatin
1 carton small curd cottage cheese
1 large carton Cool Whip

Preparation

Combine pineapple and sugar in pan.
Heat to boiling point. Remove from heat.
Add jello.
Mix well. Let set and cool to room temperature.
Stir in cottage cheese and fold in Cool Whip.
Pour into dish and refrigerate until chilled for several hours.