Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple
1 (3 ounce) package lemon gelatin
1 cup heavy whipping cream
1/4 cup sugar
1 cup 4% cottage cheese

Preparation

Drain pineapple, reserving the juice in a small saucepan.
Set pineapple aside.
Add enough water to juice 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.
In a mixing bowl, whip cream; gradually beat in sugar.
Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well.
Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.