Pineapple Cream Tart

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   ["Preheat oven to 425*. Roll the piecrust to a 13"" circle. Press into a 10"" or 11"" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.", "Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.", "Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.", "Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired."]

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