1 box Jello
1 c. pineapple juice, boiled
1 c. cold water
1 (3 oz.) pkg. cream cheese
8 oz. Cool Whip
1 can crushed pineapple
1/2 c. chopped pecans

Bring juice to a boil and pour over Jello. Dissolve. Add cold water and cream cheese. Beat until cheese is smooth and dissolved. Chill until slightly thick.

Add drained, crushed pineapple, Cool Whip and nuts. Chill until firm. Serve on a bed of lettuce, if desired. For pink salad - use cherry or strawberry Jello.