1 sm. box lemon Jello
1 sm. box lime Jello
1 lg. can crushed pineapple
6 oz. cream cheese
1 c. pecan pieces
Water

Drain and reserve pineapple juice. Add to water to make 2 cups. Bring to a boil. Add to both boxes of Jello. Stir to dissolve Jello, about 2 minutes. Stir in cream cheese with fork or whisk. Combine well. Fold in pineapple and pecans. Chill in refrigerator until set.