2 pkgs. Knox gelatin
1 c. sugar
1 c. water
1 c. cottage cheese
1 sm. can crushed pineapple
1 pt. whipping cream
Juice of 2 lemons
1 pkg. lime Jello
2 c. water

Soak gelatin in 1/2 cup cold water for 10 minutes. Place lemon juice, 1/2 cup water and sugar in saucepan and bring to a boil, remove from heat and add to gelatin. Allow to cool. When cool add cottage cheese and pineapple and place in refrigerator. When thickened to consistency of egg white, whip cream and fold into pineapple mixture. Place in a 9 x 13 x 3 inch pan. Press mixture down slightly to remove air bubbles. Refrigerate several hours. Add 2 cups boiling water to Jello. Stir until dissolved, allow to cool, then pour over top of your salad. Place in refrigerator until set. You may use any flavor but lime and lemon is the best.