12 lg. marshmallows
1/4 c. milk
12 oz. pkg. cream cheese
1 sm. can crushed pineapple and juice
1 pkg. lemon Jello
1/2 c. chopped pecans

Melt 12 marshmallows (large) in 1/4 cup milk on low heat. Mix with one 12 ounce package of cream cheese with mixer. Add one small can crushed pineapple and juice. Mix one package lemon Jello with 1 1/2 cups hot water and add to other ingredients. Stir everything together and pour into Jello mold. Top with 1/2 cup chopped pecans and refrigerate for 4 hours.