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Drain syrup from pineapple slices. Measure syrup into saucepan and add boiling water to make up to 3 cups liquid. Bring to boiling point and add jelly crystals. Remove from stove, stir to dissolve. Divide into two equal parts. Cool.
Add one half jelly to cottage cheese, stir to blend. Turn into 23cm square cake pan. Chill until firm.
Arrange drained pineapple slices on cheese layer, with cherry in centre of each. Carefully pour remaining cooled jelly over pineapple slices and chill again.
Cut in squares and serve on lettuce leaves.
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