1 (9 oz.) can crushed pineapple
1 pkg. lime gelatin
3/4 c. evaporated milk
2 tbsp. lemon juice
3/4 c. cottage cheese
1/2 c. mayonnaise
1/2 c. celery, chopped
1/4 c. pecans, chopped
1/2 tsp. salt
1/2 tsp. lemon rind, grated (optional)

Drain pineapple thoroughly, saving syrup. Add water to syrup to make 1 cup. Bring syrup to a boil. Remove and use to dissolve gelatin. Set pan in cold water to cool, stirring occasionally. When cool, stir in evaporated milk and lemon juice. (Mixture may look curdled, but this does not effect the appearance of finished salad.) Chill until mixture begins to set, stirring occasionally. Fold in remaining ingredients lightly, but thoroughly. Spoon into individual molds or into a 1 quart mold. Chill until firm.