1 sm. can crushed pineapple
1 (6 oz.) pkg. lemon or lime Jello
1/2 c. celery, chopped
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened

Drain pineapple and reserve juice. Prepare Jello according to package directions using pineapple juice for part of the cold water. Reserve 1/4 cup of the juice for topping. When Jello has partially set, stir in celery, nuts and pineapple. Pour into pan. Chill. Stir reserved 1/4 cup pineapple juice into softened cream cheese. Spread over chilled Jello. Refrigerate until served.