Recipe: Pineapple Upside-Down Salad (using orange Jell-O and cottage cheese)

PINEAPPLE UPSIDE-DOWN SALAD

1 (1 lb. 4 oz.) can Dole Sliced Pineapple (5 to 7 slices)
3/4 cup pineapple syrup
3/4 cup water
1 (3 oz.) package orange flavor gelatin
5 to 7 maraschino cherries
1 cup cottage cheese
Crisp greens (optional, for serving)

Drain pineapple and reserve syrup. Combine syrup and water and bring to a boil. Pour over orange gelatin and stir until dissolved.

Arrange pineapple and cherries in an 8 or 9-inch round cake pan. Pour half of gelatin over pineapple. Chill until set.

Meanwhile, keep remaining gelatin at room temperature.

When chilled gelatin is set, combine remaining gelatin with cottage cheese and pour over the the set gelatin in the cake pan. Chill until firm.

To serve, unmold on crisp greens.

Makes 5 or 6 servings
From: Recipelink.com
Source: Magazine tear-out recipe booklet: The Pineapple Cookbook, The Dole Company, not dated