1 can (1 lb. 4 oz.) crushed pineapple
1 2/3 c. liquid
1 pkg. (3 oz.) lemon jello
1 pkg. (3 oz.) lime jello
1 1/2 c. cottage cheese
1/2 c. milk

Drain pineapple reserving syrup. Add water to syrup to make 1 2/3 cup. Heat to boiling.

In a bowl pour boiling liquid over jello. Stir until dissolved. Chill until partially set. Add cottage cheese, milk and pineapple. Turn into mold. Chill until firm.