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Creamy Pineapple Salad

List of Ingredients




1 can (20 ounces) crushed pineapple
water
1 package (3 ounces) lemon-flavored jello
1 cup heavy cream
1/4 cup sugar
1 cup cottage cheese

Recipe



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 jello in a bowl; add boiling liquid and stir to dissolve. Cool till slightly thickened.

In a mixing bowl, whip cream; gradually beat in sugar. Fold into the jello mixture. Stir in pineapple and cottage cheese, blend well. Pour into a 1 1/2 quart serving dish. Chill at least 3 hours or overnight. Makes 8-10 servings.