(Optional) If you aren’t a fan of the texture of cottage cheese, place it in a food processor and pulse until smooth and creamy (about 1 minute), and then continue with the recipe. If you like chunky cottage cheese, skip this step. 

In a large bowl, stir together the strawberry jello and cottage cheese. Next, add the crushed pineapple and stir to combine. 

Add the cool whip and gently fold it into the cottage cheese mixture– you don’t want to deflate the cool whip too much, so make sure to stir gently. 

If you have time, allowing the jello salad to rest in the fridge before serving will help the flavors meld, but if you’re in a rush, serve it as is. 

Garnish with sliced strawberries, and enjoy.