Pink Salad

1 (16 oz) container of small curd cottage cheese
1 (3 oz) package strawberry gelatin
1 (8 oz) container of frozen non-dairy whipped topping, thawed
1 (20 oz) crushed pineapple, drained

1. In a large bowl, mix together the cottage cheese and strawberry gelatin
2. Fold in whipped topping.
3. Add pineapple, stirring gently to combine well.
4. Pour into glass serving dish.
5. Chill thoroughly before serving.