1 graham cracker pie shell
1 lg. pkg. lime Jello
1 can crushed pineapple
1 med. container Cool Whip
1 c. sm. curd cottage cheese

Dissolve Jello with one cup boiling water. Let set until gooey (10 minutes). Drain pineapple a few minutes, then add to the Jello mixture. Add 1 cup cottage cheese to Jello mixture and container of Cool Whip. Do not use beater, stir with spoon and pour into graham cracker pie crust. Cool 2 hours in refrigerator. If desired, top with Cool Whip. Yields 8 servings.