1 (3 oz.) pkg. lemon Jello
Lg. can crushed pineapple
1/2 pt. whipping cream (Cool Whip)
2 c. sm. marshmallows
1 c. Longhorn cheese, grated
1 c. angel flake coconut
1/2 to 1 c. chopped pecans
2 tsp. lemon juice

Dissolve Jello in 1 cup hot water. Drain juice from pineapple and add juice to Jello. Set in refrigerator and let it begin to jell. When Jello has begun to set, add to marshmallows, coconut, lemon juice, cheese, pineapple, and pecans. Return to refrigerator until set, then fold in whipped cream. Keep in refrigerator until ready to serve.