Drain the juice from the can of crushed pineapple and reserve the liquid in a measuring cup.
In a large bowl, mix together the cottage cheese, drained pineapple and greek yogurt. Cover and refrigerate to use later.
Using another bowl, mix the 2 packets of jello with 2 cups of liquid. (First, measure the juice from the can and add hot water until you have 2 cups liquid). Stir until diluted.
Cover and refrigerate the jello mixture until it begins to gel, about 1 hour.
Remove the jello mixture from the refrigerator and whip it until it becomes frothy, about 10 minutes.
Mix the pineapple mixture and the jello mixture together.
Stir in the nuts.
Refrigerate until it begins to firm, 4 hours.