2 (8 oz.) cream cheese
1 c. pecans
1 env. plain gelatin, dissolved in 2 tsp. water
2/3 c. boiling water
3/4 c. sugar
2 c. grapefruit sections, broken into pieces

Pour boiling water over gelatin. Add sugar. Stir to dissolve and let cool. Add cream cheese softened and if necessary thinned with milk. Mix with hands grapefruit and nuts, then add to mixture. Pour into mold and refrigerate.