STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in pineapple.
Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth.
Beat into slightly thickened gelatin with wire whisk until well blended. Stir in walnuts and cherries. Pour into 6-cup mold sprayed with cooking spray.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover salad in refrigerator.
KRAFT KITCHENS TIPS
How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and
plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Jazz It Up Serve this refreshing molded salad on a bed of lettuce leaves, if desired.
RECIPE COURTESY OF KRAFT FOODS