Congealed Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. jello
1 large can crushed pineapple
1 can Eagle Brand milk
1 carton cottage cheese

Preparation

Put milk in refrigerator until it is cold.
Bring pineapple to a boil, cook for 4 minutes.
Then add dry jello.
Cook 3 additional minutes.
Set this mixture aside and let it cool.
Whip the milk with a mixer.
Then add it to the pineapple-jello mixture.
Add cottage cheese and blend well by hand.
Place in refrigerator and let it congeal.