Creamy Pineapple Salad
20 oz. can crushed pineapple, undrained
1 pkg. Instant coconut cream pudding
1 cup frozen whipped topping
12 oz. carton cottage cheese
Lettuce leaves
1/4 cup toasted coconut
1/4 cup chopped cashews
Place pineapple in bowl; sprinkle with pudding mix. Add cottage cheese; blend well. Fold in whipped topping. Refrigerate for at least 2 hours. To serve, place salad in lettuce lined bowl; sprinkle with coconut and cashews