1 lg. strawberry Jello
1 lg. can crushed pineapple
1 sm. cottage cheese
14 oz. sour cream
1 sm. Cool Whip
1/2 bag coconut

Put strawberry Jello and pineapple with juice in saucepan. Bring to boil. Add 1/2 cup warm water. Pour into large bowl. put in refrigerator for about 20 minutes. Add all other ingredients. Stir until firm. make 11 x 13 inch pan. Refrigerate - cut in squares and serve on lettuce leaf. May also be served as a dessert.