1 (3 1/2 oz.) pkg. lemon Jello
1 (3 1/2 oz.) pkg. lime Jello
2 c. water
2 c. miniature marshmallows
1 (4 oz.) pkg. creamed cheese
1/3 c. mayonnaise
1 flat can crushed pineapple
1/2 c. chopped pecans

Dissolve Jellos in water and bring to a boil. Remove from heat and add marshmallows, cream cheese and mayonnaise. Mix or beat with a wire whisk until smooth. Refrigerate until thickened. Add pineapple and nuts. Pour into an oiled 8 x 8 x 2 inch pan. Let congeal.