Pink Salad - cooking recipe

Ingredients

1 large box strawberry jello
1 large can crushed pineapple
1 qt. size cottage cheese
1 large Cool Whip
2 c. chopped pecans

Preparation

Mix jello and pineapple in pan and heat until jello dissolves; let cool. Mix cottage cheese, Cool Whip and pecans. When jello has cooled, add cottage cheese mixture to it; mix together well and put in refrigerator until congealed.