1 lg. can crushed pineapple
1 (8 oz.) Cool Whip
2 tsp. sugar
1 pkg. (6 oz.) lemon Jello
1 pt. small curd cottage cheese
15 lg. marshmallows

Drain pineapple and add enough water to make 3 cups liquid. Put Jello, sugar and liquid in pan. Bring to a full rolling boil, add marshmallows until dissolved and cool. Mix pineapple, cottage cheese and Cool Whip, stir until mixed into liquid. Pour into 9 x 13 inch dish, refrigerate overnight. Garnish with almond slivers.