1 sm. pkg. raspberry Jello
1/2 c. nuts
8 oz. cottage cheese
1/2 c. mayonnaise
3/4 c. canned milk
1 tbsp. sugar
9 oz. can chunk pineapple

Combine the pineapple juice and enough water to make 1 cup. Heat the water and juice mixture to its boiling point. Add the Jello and stir to dissolve. Add the remaining ingredients. Mix well and pour into a mold. Chill until firm.