1 (6 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jello
1 (15 oz.) can crushed pineapple
1 (9 oz.) pkg. Cool Whip
1 c. chopped pecans

Heat pineapple with juice until it boils. Pour in Jello. Let cool. Add 3 tablespoons milk to cream cheese. Mix and soften. Add to pineapple and Jello. Fold in Cool Whip and nuts. Chill in mold, if desired.