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).