1 can crushed pineapple
1 (8 oz.) cottage cheese
1 sm. box lemon Jello
1 sm. box lime Jello
1/2 c. chopped pecans
3 tbsp. mayonnaise
1/2 tsp. salt

Drain pineapple and add enough water to make 2 cups liquid. Bring to a boil. Add salt. Dissolve Jellos, stirring constantly. Pour into dish and place in refrigerator until Jello thickens, but not set. Stir in pineapple, cottage cheese, nuts and mayonnaise. Put in mold and refrigerate until congealed. If doubling recipe, use a 9 x 13 inch pan.