1 can (9 oz.) pineapple tidbits
1 pkg. (3 oz.) cherry Jello
1 can (1 lb.) jellied cranberry sauce
1/4 c. lemon juice (or 2 tbsp. bottled lemon juice)
1 (8 oz.) cream style cottage cheese
1/2 c. chopped nuts

Drain syrup from pineapple, add enough water to make 1 cup. Heat to boiling in saucepan. Stir it into Jello, until Jello dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes or until as thick as unbeaten egg whites. Stir in pineapple, cottage cheese and walnuts. Put into a 6 cup mold. Chill overnight.