1 lg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
2 cans crushed pineapple, undrained, unsweetened
1/2 - 1 c. pecans, chopped
1 sm. jar pimiento
1 sm. container whipped topping

Stir together Jello and boiling water. Beat in cream cheese. Stir in pineapple, pecans and pimiento. Refrigerate until soft set. Fold in whipped topping. Chill in mold.