Louise'S Holiday Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple drained
1 (15 oz.) can fruit cocktail, drained
1/2 c. salad dressing or mayonnaise
1 1/2 Tbsp. sugar
2 large, grated carrots
1/3 c. chopped pecans
4 oz. coconut
1 (9 oz.) tub Cool Whip
1 (10 1/2 oz.) colored or white miniature marshmallows
1/2 c. raisins
2 oz. coconut
1 (3 oz.) pkg. lime jello
1 doz. pecan halves
1 (3 oz.) strawberry banana jello

Preparation

Combine the first 10 ingredients together and mix well in a large salad bowl.
Add 1 cup of boiling water to each package of jello.
Add 1/4 cup of cold water for each package.
Chill jellos until set.
Cut in small cubes.
Add to other ingredients.
Put in a large glass salad bowl.
Sprinkle 2 ounces of coconut on top. Add 1 dozen pecan halves.
Refrigerate for about 24 hours.