1 (3 oz.) box strawberry jello (or cherry, black cherry, or raspberry)
1 c. miniature marshmallows
1 c. pineapple juice
1 med. size can crushed and drained pineapple
1 pt. lg. curd cottage cheese
1 1/2 c. Cool Whip or 1 env. Dream Whip (made up)

Combine first 3 ingredients and cook over low heat until marshmallows melt. Cook 3 minutes longer over very low heat. Cool until syrupy. Beat with mixer until pink and fluffy. Add crushed pineapple and cottage cheese, then fold in Cool Whip. Refrigerate overnight in an 8-inch glass dish. (Don't use aluminum, the pineapple may turn the salad dark.)