Party Pink Salad

Ingredients:

1 (20 oz) can crushed pineapple (reserve the juice)

24 large marshmallows

1 (6 oz) package raspberry jello

2 cups cottage cheese

1 cup chopped pecans

1 cup whipping cream, whipped

Instructions:

Drain the juice from crushed pineapple into a sauce pan. Place juice over low heat.  Stir in marshmallows and jello.  Stir until all is dissolved.  Remove from heat and let cool.  Once cooled, add in cottage cheese, pecans, and pineapple.  Whip your cream to a stiff peak and fold into jello salad.  Pour into 9×13 pan and chill.