#2 can crushed pineapple (14 oz.)
3/4 c. sugar
1 c. water
2 sm. pkg. lemon Jello
1 pkg. (8 oz.) Philadelphia cream cheese
1 c. finely chopped celery
1 c. finely chopped carrots
1 c. finely chopped nuts (pecans)
1 (16 oz.) carton Cool Whip

Place pineapple, sugar and water in pan and bring to a boil. Add the lemon Jello. Stir until dissolved. Cool. Beat in Philadelphia cream cheese. Add the celery, carrots and nuts; chill. Then fold in the Cool Whip. Pour into 9 x 13 inch pan. Chill overnight. Cut in squares and serve on lettuce leaf.