2 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (6 oz.) can pink lemonade concentrate, thawed
1 pt. vanilla ice cream
1 (10 oz.) pkg. frozen raspberries, thawed
1 lb. cottage cheese

Dissolve Jello in boiling water; add lemonade. Add ice cream; stir until melted. Add raspberries; mix thoroughly. Pour into ring mold. Chill until firm. Unmold. Fill center with cottage cheese. Serves 8-10.