2 c. rhubarb, cooked in 2 c. pineapple juice
2 c. chopped apple
2 (3 oz.) pkgs. strawberry Jello
1 c. chopped pecans

Add pineapple juice to rhubarb and bring to a boil. Remove from stove, add Jello. Cool. Add apples and nuts. Pour into a mold. Serve with cream cheese dressing made by mixing 1/4 cup pineapple juice with 3 ounce package cream cheese.