3 sm. boxes lemon Jello
1 can lemon pie filling
1 (15 oz.) crushed pineapple with juice
3 c. hot water
1 (9 oz.) Cool Whip
1/2 c. chopped pecans

Mix Jello, water, pie filling and pineapple. Reserve 1 cup. Let remaining mixture jell. Mix the 1 cup reserve, Cool Whip, and pecans. Spread on top of jelled mixture. Use 9x13 inch pan. Serves 15.