Creamy Pineapple Salad

20 ounces crushed pineapple
water
3 ounces lemon gelatin powder
1 c up 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 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.