1 lb. canned pineapple slices
1 pkg. lemon Jello
4 level dessert spoons gelatin powder
1 pt. hot water
1 pt. sm. curd cottage cheese
2 oz. glaze cherries for garnishing
3 oranges for garnishing
Few mint leaves for garnishing

Dissolve the lemon Jello and gelatin powder in hot water. Drain the pineapple liquid and add enough water to make up 8 oz. Add this to Jello mixture. When cool, chill until syrupy.

In the meantime, chop the pineapple very fine and keep aside. Beat the Jello with a rotary beater until frothy. Beat in the cottage cheese. Add chopped pineapple. Turn the mixture into a 3 1/2 pint wet mold. Chill until set. Unmold on a serving dish and garnish with cherries, orange sections with mint.