Creamy Pineapple Salad - cooking recipe

Ingredients

20 oz. can crushed pineapple, undrained
3 1/2 oz. pkg. instant coconut cream pudding and pie filling
12 oz. carton creamed cottage cheese
1 c. frozen whipped topping
lettuce leaves
1/4 c. toasted coconut
1/3 c. chopped cashews

Preparation

In a large bowl, place pineapple; sprinkle with pudding mix. Add cottage cheese; blend well.
Fold in whipped topping. Refrigerate for at least 2 hours.
To serve, place salad in lettuce lined bowl.
Sprinkle with coconut and cashews.
Makes 9 (1/2 cup) servings.