1 (20 oz.) can crushed pineapple
1 pkg. lemon flavored gelatin
2 (3 oz.) pkg. cream cheese (broken in sm. pieces)
1 (4 oz.) can pimientos, chopped
1/2 c. chopped celery
1/2 c. pecans
1/8 tsp. salt
1 c. heavy cream, whipped

Drain juice from pineapple; add water if necessary, to make 2 cups. Heat to boiling, add gelatin and stir until dissolved. Chill until the consistency of unbeaten egg whites. Stir in remaining ingredients, except cream. Fold in cream. Pour into oblong dish. Chill until firm. Serves 12.