1 pkg. raspberry jello
1 (#2) can crushed pineapple
1 lb. cottage cheese (sm. curds)
1 pkg. Cool Whip

Heat the pineapples and the juice on medium heat and bring to a boil. Take off heat and add the jello. Let cool until room temperature (approximately 45 minutes). Fold the Cool Whip and cottage cheese in. Refrigerate for 1 hour and serve.