Pink Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple
24 large marshmallows
1 box strawberry jello (large size)
2 c. cottage cheese
1/2 pt. Cool Whip
1/2 c. pecans

Preparation

Drain juice from pineapple and heat with marshmallows.
Add jello and 2 cups hot water.
Cook until marshmallows melt.
Cool. After mixture cools, add cottage cheese and pineapple then fold in Cool Whip and nuts.
Chill.