Drain your can of crushed pineapple juice, reserving about 3/4 cup of the juice.

Add 1 1/4 cup water to the pineapple juice to make 2 cups of liquid, pour it into a small pot, and bring it to a boil.

Add the lime jello mix and stir it until it is dissolved. Remove it from the heat and add in 1 cup of cold water. Pour the jello mixture into a container and place it in the fridge, stirring it every 15 minutes for about 45 minutes.

Once the jello is forming a slight gel, combine the cottage cheese, diced celery, crushed pineapple, and chopped pecans in a large bowl.

Add the cottage cheese mixture to the now cooled jello and mix. Spray a bundt pan lightly with cooking spray and pour the lime jello salad into the pan.

Place it back in the refrigerator covered for at least 5 hours (overnight preferred).

To remove the jello mold from the bundt pan, place it in a pan filled with hot water, for 10-15 seconds. Place your serving plate on top of the bundt pan and then carefully flip it over. It should pop right out.