1 (20 oz.) can crushed pineapple (1 lb. 4 oz.)
1 (8 oz.) pkg. Philadelphia cream cheese
3 (3 oz.) pkg. lemon Jello
3 1/2 pt. whipping cream
1 lb. creamed cottage cheese, lg. curd

Place pineapple and Jello in saucepan. Cook over medium heat until Jello is dissolved. Let cool until set (thick syrupy). Have cream cheese at room temperature (should be soft). Put cottage cheese through sieve. Then mix cream cheese and cottage cheese thoroughly. Add cooled Jello and pineapple mixture to cheese mixture. MIX THOROUGHLY.

Beat whipping cream and add to Jello and cheese mixture. (Fold in whipping cream thoroughly.) Pour over a graham cracker crust in a 13 x 9 x 2 inch glass baking dish. Place in refrigerator and chill several hours.