2 small pkg. lemon jello
3 c. miniature marshmallows
16 oz. can crushed pineapple (undrained)
2 large apples, diced
1 c. chopped pecans

Topping:

1 c. powdered sugar, sifted
8 oz. cream cheese (room temperature)
8 oz. Cool Whip

Dissolve jello into 2 cups boiling water. Add marshmallows and stir until dissolved. Add 1 cup cold water. Add pineapple, apples and nuts. Refrigerate until jellied. Cream together cream cheese and powdered sugar. Spread on jello and top with Cool Whip. Best if made the night before serving.