Creamy Pineapple Salad

20 oz. can crushed pineapple, undrained 1 pkg. Instant coconut cream pudding

1 cup frozen whipped topping 12 oz. carton cottage cheese

Lettuce leaves

1/4 cup toasted coconut 1/4 cup chopped cashews

Place pineapple in bowl; sprinkle with pudding mix. Add cottage cheese; blend well. Fold in whipped topping. Refrigerate for at least 2 hours. To serve, place salad in lettuce lined bowl; sprinkle with coconut and cashews