Pink Cottage Cheese Fluff Salad
1 lg. can crushed pineapple
1 sm. cottage cheese
1 (5 oz.) carton Cool Whip
1 pkg. raspberry Jello
1 c. chopped walnuts
Coconut (if desired)
Heat and cook slightly the pineapple (do not boil). Add 1 box Jello to hot pineapple and stir until dissolved and then discontinue cooking. Place in refrigerator. When cold and syrup add cottage cheese. Add Cool Whip and mix together. Mix in walnuts and coconut. Pour into a bowl and place in the refrigerator to set.
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