Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon-flavored jello
1 c. heavy cream
1 c. cottage cheese

Preparation

Drain pineapple and reserve liquid.
Add enough water to liquid to make 1 1/3 cups; bring to a boil.
Place gelatin in a bowl; add boiling liquid and stir to dissolve.
Cool until slightly thickened.
Whip cream; gradually beat in sugar.
Fold into gelatin mixture.
Stir in cottage cheese and pineapple. Blend well.
Pour into 1 1/2-quart serving bowl.
Chill at least 3 hours or overnight.
Yield:
8 to 10 servings.