1 (3 oz.) pkg. strawberry Jello
Juice from #2 can crushed pineapple (20 oz. can)
1 c. drained crushed pineapple
1/2 pt. whipping cream, whipped
1 (12 oz.) carton cottage cheese
24 lg. marshmallows
1 c. chopped pecans

Put Jello, pineapple juice and marshmallows in heavy saucepan over medium heat and stir until marshmallows are melted. Remove from heat and let cool slightly and place in refrigerator until it begins to congeal. Add other ingredients, folding in whipped cream last. Pour in a mold and let chill overnight.