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1
Soak the gelatin in cold water for 3 to 5 minutes.
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2
Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat.
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3
Stir until gelatin in dissolved.
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4
Pour half of the contents into a Jell-o mold.
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5
If a Jell-o mold is unavailable, use a small cake pan.
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6
Chill in the refrigerator until slightly congealed.
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7
The mixture should be firm enough to hold food in place.
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8
Drain the crushed pineapple and cherries.
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9
Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
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10
Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
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11
Place the filled Jell-o mold back into the refrigerator for several hours.
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12
Keep it there until the pineapple cottage cheese mold is completely set.
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13
Remove the Jell-o from the mold.
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14
Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom.
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15
Lift the mold or pan off of the Jell-o.
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16
Spoon whipped topping on top of the finished pineapple cottage cheese mold.
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17
Tips & Warnings:.
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18
Pour the Jell-o into small glasses for special occasions.
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19
Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.
