1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. strawberry Jello
1 (1 lb.) container cottage cheese (not low milk fat variety)
1 (9 oz.) container non dairy cream whip
1 c. chopped nuts

Heat pineapple to boiling. Add Jello, mix until dissolved. Let stand for 2 hours. Pour into 2 1/2 quart bowl and add remaining ingredients. Mix thoroughly. Refrigerate overnight. Serves 10 to 12.