1 (10 oz.) pkg. frozen raspberries, thawed
1 (12 oz.) container cottage cheese
1/2 c. lemon juice
1/2 c. mayonnaise
1 c. boiling water
1 (6 oz.) pkg. raspberry gelatin
1/2 c. chopped walnuts

Drain berries, reserve juice. Pour water over gelatin. Stir until dissolved. Add reserved juice. Refrigerate 45 minutes to consistency of egg whites. Blend cheese, mayonnaise and lemon juice until smooth. Beat mixture into chilled gelatin. Fold in raspberries and nuts. Refrigerate 2-3 hours.