Begin by draining the crushed pineapple, reserving the juice for later. In a medium mixing bowl, combine the reserved pineapple juice with boiling water until you reach a total of 2 cups. Stir in the lime gelatin until completely dissolved.

In a large bowl, blend together the mayonnaise and evaporated milk until smooth and creamy.

Slowly pour the dissolved gelatin mixture into the bowl with the cream base. Gently stir the two together for about 1-2 minutes.

Fold in the small curd cottage cheese, along with the drained crushed pineapple and walnuts. Mix until evenly distributed.

Transfer the salad mixture into an 8" x 8" baking dish, cover it, and refrigerate for at least 4 hours, or until set.