Drain syrup from pineapple into a 1 cup measure. Add water to make 1 cup. Heat to boiling in a small saucepan. Stir into jello in a medium bowl until jello dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes or until thick as unbeaten egg whites.
Stir in pineapple, cottage cheese, celery and nuts. Spoon into 6 cup mold. Chill overnight. Loosen salad around edge with knife, dip mold in and out of hot water. Wet serving plate, cover mold, turn upside down. Lift off mold. Garnish with lettuce. Serve with mayonnaise. Serves 8.
