Pink Cloud Salad - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple
1 (3 ounce) package cherry Jell-O
1/2 cup cold water
16 ounces cottage cheese
1 (9 ounce) container Cool Whip
1/2 cup chopped pecans

Preparation

In a large saucepan, mix the pineapple and cherry jello.
Bring to a boil.
Add 1/2 cup cold water.
Chill mixture until soft set.
Fold in cottage cheese, cool whip and pecans.
Chill until congealed firm.
Enjoy.