Pink Cloud Salad

Ingredients

• 1 (20 ounce) can crushed pineapples
• 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

Directions

1. In a large saucepan, mix the pineapple and cherry jello.
2. Bring to a boil.
3. Add 1/2 cup cold water.
4. Chill mixture until soft set.
5. Fold in cottage cheese, Cool Whip and pecans.
6. Chill until congealed firm.
7. Enjoy.