Pink Salad - cooking recipe

Ingredients

2 cans (15 oz.) crushed pineapple, drained
1 medium pkg. wild strawberry jello
1 large container small curd cottage cheese
1 medium pkg. miniature marshmallows
1 medium pkg. walnuts, chopped finely
1 medium containers Cool Whip

Preparation

Place cottage cheese in large mixing bowl.
Add jello until completely dissolved.
When the pineapple is completely drained, add that to the cottage cheese mixture and mix completely by hand. Add walnuts and marshmallows.
Add Cool Whip.
Don't mix or whip it in.
Fold in easily until blended well.
Better if you refrigerate overnight.