1 lg. size strawberry Jello (reg. or sugar free)
1 lg. can crushed pineapple
12 oz. carton cottage cheese (sm. curd)
1/2 pt. whipping cream
1 1/2 c. chopped pecans

Bring pineapple and juice to a boil in saucepan; add Jello from box to hot pineapple. Stir well until dissolved. Cool in refrigerator. Add other ingredients. Mold, overnight preferably.