1 can (8 oz.) crushed pineapple in juice, undrained
¼ cup of sweet corn kernels
¼ cup of carrots, shredded
1 cup cottage cheese
1 package cream cheese, softened
1 cup Cool whip or whipped cream
½ cup walnuts or pecans, chopped
1 cup miniature marshmallows
Whole lettuce leaves, for decoration
In a large bowl, stir boiling water into gelatin; stir continuously for at least two minutes, until completely dissolved. Then, stir in the pineapple and the accompanying pineapple juice.
Refrigerate for 90 minutes, or until mixture reaches the consistency of unbeaten egg whites.
Mix the cottage cheese and cream cheese in a separate bowl until well-blended. Whip the cream, then fold into the cottage cheese and cream cheese mixture until smooth. Beat this mixture into the slightly-thickened gelatin mixture with a wire whisk, until well-blended.
Stir corn kernels, shredded carrots, nuts and marshmallows into the mixture.
Pour into a six-cup mould sprayed lightly with non-stick cooking spray.
Refrigerate for four hours, or until form. Unmould onto a serving dish and surround with whole lettuce leaves. Top with whipped cream, and sprinkle with any leftover nuts and marshmallows. The salad should be stored in the refrigerator.