Instructions: Pour hot water over gelatin in a medium bowl, stirring until dissolved.

Refrigerate, stirring occasionally, until consistency of an unbeaten egg white.

Add pineapple, cottage cheese, celery, pimento and pecans or walnuts.

Pour into an 8 inch square pan. Refrigerate overnight.

To make frosting, combine cream cheese, mayonnaise, lemon juice and peel. Mix until smooth. Frost the firm salad.

To serve, cut salad into squares and place each square on a lettuce leaf and top with a pecan or walnut half.

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