Categories: Salads, Desserts 
      Yield: 8 servings 
  
      1 pk Lemon jello 
      1 c  Cottage cheese 
      1 c  Hot water 
      2 c  Crushed pineapple 
           -drained 
      1 c  Sour cream 
  
   Dissolve jello in hot water. Chill until syrupy. Beat in sour cream with a 
  rotary beater until smooth. Fold in cottage cheese and 1 cup of the 
  pineapple. Pour into a 1-qt mold. Chill. When firm, unmold on salad greens. 
  Garnish with rings of orange slices or the remaining crushed pineapple. 
   From The Cookie Lady's Files