1 package lemon Jello
1 package lime Jello
1 tall can of pineapple
1 tall can evaporated milk
1 cup cottage cheese
1/2 cup mayonnaise or miracle whip
1/2 cup coarsely chopped pecans
pinch of salt

Drain pineapple into 2 cup glass measuring cup. Add enough water to the
pineapple liquid to make 2 cups. Put into saucepan and heat liquid.
Dissolve Jello in hot pineapple liquid. Put Jello into 1 1/2 quart
container (the salad will ultimately be made in this container) Place in
refrigerator to cool. Combine remaining ingredients and add to the Jello when
the
Jello becomes sticky. Combine well and place back in the refrigerator to set
up.