Pink Cheese Nut Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
3 Tbsp. sugar
1/2 c. chopped nuts
1 large pkg. raspberry jello
2 c. cottage cheese
1 c. mayonnaise
1 (12 oz.) can evaporated milk

Preparation

Drain pineapple; mix juice from pineapple with water to make 2 cups.
Bring to a boil.
Add jello and sugar.
Cool about 5 or 10 minutes in refrigerator.