2 pkgs. lemon Jello
2 1/2 c. hot water or less
1/2 c. sugar
2 (3 oz.) pkgs. Philadelphia cream cheese
1 (20 oz.) can crushed pineapple
1/2 pt. whipping cream, whipped or Cool Whip

Bring water to a boil, add sugar, Jello and dissolve. Add cheese and stir until dissolved. Add crushed pineapple, undrained, and mix. Place in refrigerator and let set until almost solid, then add whipped cream. Cover top of salad with 1/2 cup finely chopped pecans.