Title: Creamy Pineapple Salad
Categories: Salads
Yield: 10 Servings

1 cn (20 oz) crushed pineapple
Water
3 oz Lemon flavored gelatin
1 c Heavy cream
1/4 c Sugar
1 c Cottage cheese

Recipe by: Sue Klapper 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. Source: Taste of Home Magazine.
Posted to JEWISH-FOOD digest by Nancy Berry on May
18, 1998