1 lg. box apricot peach Jello
1 lg. carton lg. curd cottage cheese
1 lg. can crushed pineapple
1 tbsp. lemon juice
2 c. boiling water

Mix Jello with hot water until completely dissolved. Add lemon juice, cheese and pineapple. Stir very well. Put in large flat pan. Chill until firm. Cut in slices and serve on lettuce with or without a dab of salad dressing. Serves 12 or more.