1 pkg. lime Jello
1 pkg. lemon Jello
15 oz. can crushed pineapple
2 1/2 c. pineapple juice (out of can, rest boiling water)
12 oz. cottage cheese
1 can Eagle Brand milk
1/2 c. chopped pecans

Drain juice from pineapple and add enough boiling water to make 2 1/2 cups of liquid. Dissolve Jello in liquid. Add other ingredients and pour in 2 quart mold or casserole dish. Chill until set. Makes 8 to 10 servings.