Pineapple Salad - cooking recipe

Ingredients

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

Preparation

Drain pineapple, reserving the juice in saucepan.
Set pineapple aside.
Add water to juice to make 1 1/3 cups; bring to boil.
Add to jello.
Cool until slightly thickened.
Whip cream. Add sugar.
Fold into jello mixture.
Stir in pineapple and cottage cheese.
Blend well.
Chill 3 hours.