1 small pkg. lime jello
1 (8 oz.) can crushed pineapple
3 tbsp. water
2 (3 oz.) pkg. cream cheese
1 c. chopped pecans
1 c. mini marshmallows
1 c. Cool Whip

Drain pineapple (reserve juice). Set aside. In saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate 30 minutes.

In mixing bowl, beat cream cheese until fluffy; add jello mixture, nuts, marshmallows and pineapple. Fold in Cool Whip. Pour into serving bowl. Cover. Refrigerate for 2 hours.