Grandma Ethel's Thanksgiving Jello

Okay. A little jello goes a long way, if you know what I mean. I only have it or make it a couple of times a year. But this recipe makes me so homesick. It always winds up on my Table for Thanksgiving. Just for the memories, 'ya know?

MANDARIN ORANGE JELLO SALAD

2 (16 oz.) cartons sm. curd cottage cheese
1 (12 oz.) container Cool Whip
2 (6 oz.) cartons orange Jello - do not dissolve Jello, just put in the dry powder
3 (11 oz.) cans mandarin oranges, drained
pecan nuts (both diced and pecan halves)

Combine cottage cheese, Cool Whip and dry Jello; mix well. Fold in mandarin oranges and tiny nut bits. Then garnish on top with mandarin orange halves and pecan halves, alternating each and going around the whole bowl. In the center place orange halves in circle along with pecans. Refrigerate for 24 hours before serving.