24 Hour Heavenly Hash Salad - cooking recipe

Ingredients

1 large box strawberry jello
1 c. mini marshmallows
1 small can crushed pineapple
1/2 c. Cool Whip
1/4 c. chopped nuts

Preparation

Dissolve jello in 4 cups boiling water.
While hot, add marshmallows.
Let cool.
Add drained pineapple and stir well. Refrigerate 24 hours, then beat until fluffy.
Fold in Cool Whip and 1/4 cup chopped nuts.
Refrigerate until set.