Pink Salad - cooking recipe

Ingredients

1 small pkg. wild strawberry jello
1 (20 oz.) can pineapple
12 oz. cottage cheese
1 small Cool Whip
1/2 c. pecans
dash of salt

Preparation

Mix jello and pineapple in saucepan. Bring to a boil.
Let cool.
Add cottage cheese, Cool Whip and pecans to jello mixture. Refrigerate overnight.