COTTAGE CHEESE/FRUIT SALAD

2 cans (11 oz each) mandarin oranges
1 large can (20 oz) crushed pineapple
1 pound small curd cottage cheese
1 small package orange jello
1 small container (8 oz) frozen whipped topping, thawed

Drain fruit and set aside.  Put cottage cheese in large bowl.  Sprinkle jello over cottage cheese and stir until well mixed.  Fold in thawed whipped topping.  Stir in drained fruit.  Refrigerate at least one hour before serving.

Feel free to substitute other flavors of jello with other fruit (strawberry/strawberry banana jello with strawberries and/or bananas, lime jello with sliced canned pears).  Always include the crushed pineapple though.