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Creamy Pineapple Salad 

  • 1 (20 ounce) can crushed pineapple

  • 1 (3-ounce) package lemon gelatin

  • 1 cup heavy cream

  • 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 the cream, and gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into 1 quarts serving bowl. Chill at least 3 hours or overnight.

Yield: 8 to 10 servings

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