1 (3 oz.) pkg. lemon Jello
1 lg. can crushed pineapple
2 (3 oz.) pkgs. cream cheese
1/2 c. celery, chopped
2/3 c. pecans, chopped
1/3 c. cream or milk
1 sm. jar pimentos, diced

Drain juice from crushed pineapple and bring to a boil. Use to dissolve Jello. Set aside to cool. Mix cream cheese and milk until fairly smooth and creamy. Stir in the drained pineapple, celery, nuts and pimentos. Add to Jello and stir until mixed well. Pour into mold and chill. Serves 8-10.