#2 can crushed pineapple
1 pkg. lemon Jello
2 (3 oz.) Philadelphia cream cheese
Sm. jar pimento, drained
1/2 c. chopped celery
2/3 c. chopped pecans
1/2 pt. whipping cream

Drain juice off pineapple (at least 1 cup) bring to a boiling point. Add lemon Jello. Let cool (2 cups total liquid). Cream the cream cheese and pimento with a fork. Mix well until it is yellow. Add cheese and pimento to cool Jello. Add crushed pineapple, celery, pecans and a pinch of salt. After all this is blended; whip cream and add cover and put in refrigerator.