Divinity Salad - cooking recipe

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
1 cup boiling water
1 teaspoon salt
2 tablespoons granulated sugar
2 cups small curd cottage cheese
2 cups crushed pineapple, undrained
1 pint whipping cream, whipped (don't use prepared whipped cream)
4 tablespoons mayonnaise (real mayo, not salad dressing like Miracle Whip)
1 cup chopped walnuts (optional)
3 maraschino cherries (optional)
1 sprig fresh parsley (optional)

Preparation

Dissolve the jello, salt and sugar in the boiling water. Place in the fridge and let cool for about 5 minutes.
While jello mixture is cooling, whip the whipping cream using a mixer on high speed. The whipped cream is ready when it thickens and peaks. Be careful not to over whip.
Add the following to the jello mixture: cottage cheese, pineapple, mayo and nuts. Mix well.
Now gently fold the whipped cream into the jello mixture. This will make the mixture very light and fluffy.
Pour into a pretty presentation bowl.
For a nice presentation at holiday time, garnish with the maraschino cherries and a sprig of parsley to look like holly berries.
Cover and refrigerate for 12-24 hours.