Creamy Pineapple Salad (Danna McCaffery)

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

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 and boiling liquid in a bowl and stir to dissolve.
Cool until slightly thickened.
In a mixing bowl, whip cream. Gradually beat in sugar. Fold into the thickened gelatin mixture.
Stir in pineapple and cottage cheese, blend well. Pour into a 1 1/2 quart serving bowl.
Chill at least 3 hours or overnight.

Serves 8-10.