1 box (3 oz.) Jello
1 can (15-16 oz.) canned fruit
1 sm. carton sm. curd cottage cheese
1 carton (8 oz.) whipped topping

Empty canned fruit, including juice, into saucepan. Heat to boiling and stir in Jello until dissolved. Chill until it begins to congeal. Fold in cottage cheese and topping. Place in 9 x 9 inch pan or in mold. Refrigerate.

Note: Original recipe called for wild cherry Jello and crushed pineapple. All sorts of combinations are delicious - strawberry, raspberry or cherry Jello with pears; apricot Jello with apricots; orange Jello with fruit cocktail or mandarin oranges, etc.