Low Fat Pink Salad

• 2 (16 ounce) containers non fat small curd cottage cheese
• 1 (16 ounce) container fat-free cool whip (Thawed)
• 1 (16 ounce) can crushed pineapple, in their own juice (No Syrup added)
• 3 (3 ounce) boxes sugar-free strawberry gelatin
• 12 cup of crushed pecans (optional) or 12 cup walnuts (optional)

1. Bring Pineapples (do not drain) and dry Jello to a simmer or slow boil and remove from heat.
2. Let Cool.
3. Mix Thawed Cool Whip with the Cottage Cheese.
4. Add the Jello and Pineapple mixture to the Cool Whip and the Cottage Cheese (and the Nuts if you like).
5. Be sure to mixed Thoroughly!
6. Refrigerate until set.
7. Usually 6-8 hours and its good to go!
8. Top with a dollop Cool Whip and Enjoy!

containers non, cool whip, pineapple, strawberry gelatin, pecans

Taken from www.food.com/recipe/low-fat-pink-salad-110716 (may not work)