Bridal Salad - cooking recipe

Ingredients

1 large lemon jello
1/2 c. sugar
2 c. hot water
2 c. cottage cheese
1 large crushed pineapple, drained
2 (8 oz.) Cool Whip
1 c. mini marshmallows
1 c. coconut
1 c. pecans, chopped

Preparation

In small bowl, add jello, sugar and hot water.
Mix and cool 10 minutes.
In large bowl, beat cottage cheese for 2 minutes; add pineapple, pecans, Cool Whip, marshmallows and coconut.
Pour jello into mixture.
Refrigerate overnight.
Serves 20 people.