Topping:

2 pkg. (3 oz.) cream cheese
reserved pineapple juice

Cream the cream cheese with the pineapple juice to the right consistency to spread over salad then spread over entire top.

Filling:

2 c. boiling water
1 lb. cottage cheese
1 #2 can crushed pineapple (drained, save juice)
1 c. celery, cut fine
1-1/2 c. nuts
juice of 1 lemon

Mix Jell-O and boiling water; set aside. Mix cottage cheese, crushed pineapple, celery, nuts and lemon juice with Jell-O. Let congeal in refrigerator.