Pink Salad - cooking recipe

Ingredients

1 large can crushed pineapple
22 large marshmallows
1 c. cottage cheese
1 small pkg. pecans
1 small box cherry jello
1 pt. whipping cream

Preparation

In a saucepan mix drained juice from pineapple and add marshmallows.
Heat slowly until marshmallows dissolve.
Stir in jello; set aside.
In a bowl mix crushed pineapple, cottage cheese, pecans and whipping cream.
Add mixture from saucepan to ingredients in bowl.
Stir and mix well.
Pour into square container and refrigerate for several hours.
Cut into squares and serve.
Very easy and takes about 5 minutes to mix.