2 (3 oz. size) pkgs. lemon Jello
1 1/2 cups boiling water
1 (8 oz.) pkg cream cheese
1/2 cup sugar
1 (16 oz.) tub cottage cheese
1 tbsp. lemon extract
1 can crushed pineapple, drained
1 cup whipping or heavy cream
Graham cracker crust for 13 x 9 inch pan

Dissolve Jello in boiling water. Cool in refrigerator until it just begins to congeal.

Beat together cream cheese, sugar, and lemon extract. Add chilled Jello, pineapple, cottage cheese, and (unwhipped) cream.

Pour into graham cracker crust; refrigerate.

Makes enough for a 13 x 9 inch pan.