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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