Lemon Salad - cooking recipe

Ingredients

2 pkg. lemon jello (3 oz.)
1 c. hot water
1 c. cold water
1 can Eagle Brand milk
1 small tub (12 oz.) cottage cheese
1 can crushed pineapple (15 oz.), drained
1 c. chopped pecans

Preparation

Dissolve the jello in the hot water and cold water. Add the remaining ingredients. Pour into 9 x 13 dish and chill until set.