Butterfly Salad - cooking recipe

Ingredients

1 - 20 oz. can crushed pineapple
1 large Pkg. Lemon Jello
12 oz. carton cottage cheese
18 oz. jar cherries, drained and halved
1/2 cup pecans
1/2 pint whipping cream

Preparation

Heat pineapple, pour in jello-set to cool. Put in cottage cheese, pecans and cherries whip cream and get stiff.
Fold in put in 6 cup mold. Refrigerate.