Pink Salad


By Marj Campbell



8 oz cool whip


12 oz low fat cottage cheese


small box wild strawberry jello


1 can pineapple tidbits


some walnut or pecan pieces


1 cup small marshmallows


1 can of mandarin oranges cut into half


Put thawed cool whip into gallon size mixing bowl. Sprinkle dry jello on top. Fold jello into cool whip. Mix cottage cheese into mixture. Drain pineapple tidbits and mandarin oranges. Add fruit and fold in. Fold nuts and marshmallows into mixture. Chill for about an 1 to 2 hours before serving (overnight is best).