This is a perfect side dish when serving a light spring supper.
1 small can crushed pineapple
1 pkg. (4 serving) cherry, strawberry or raspberry jello (of course sugar free works well)
1 (12 oz.) container Cool Whip
1/2 pt. small curd cottage cheese
2-3 cups miniature marshmallows
Heat pineapple in a small saucepan; stir in the jello until dissolved. Cool in refrigerator.
Combine Cool Whip and cottage cheese. Add the cooled jello mixture. Mix well. Fold in the marshmallows.
Chill for at least 30 minutes before serving.