1 lg. pkg. lime Jello
8 oz. pkg. cream cheese
1 lg. can (20 oz.) crushed pineapple
1 c. chopped pecans

Drain pineapple, reserve juice. Make Jello as directed on package using 1/2 cup less water. Use reserved juice to make necessary liquid. Heat water for Jello in a large saucepan. Add dry Jello, cream cheese and pineapple juice. Use a whisk to blend. Some cheese will melt, but it should have small pieces in it. Add pecans and pineapple. Pour into mold and chill overnight.