1 pkg. lime Jello
2 c. pineapple juice
1 c. miniature marshmallows
1 sm. can crushed pineapple, drained
1 c. cottage cheese
1 c. whipped cream
1 c. chopped pecans

Heat pineapple juice almost to boiling point and pour over Jello and marshmallows, stirring until marshmallows have dissolved. Chill until mixture begins to thicken. Stir in crushed pineapple, cottage cheese and pecans. Fold in whipped cream. Pour into mold and chill several hours or overnight.

Helpful hint: To insure that the salad will come out of the mold easily, lightly rub all surfaces of the mold with mayonnaise before adding congealed mixture.