1 lg. box orange Jello
1 lg. can crushed pineapple
8 oz. pkg. cream cheese
8 oz. carton Cool Whip
1 c. pineapple juice
1 tbsp. lemon juice
2 tbsp. flour
3/4 c. sugar
2 eggs
Chopped pecans

Step 1: Mix Jello according to directions on box. Pour in dish and allow to almost congeal. Drain pineapple and save juice for later use. Mix pineapple with Jello and stir until well mixed. Sprinkle with chopped nuts and refrigerate.

Step 2: Let soften to room temperature 8 ounces cream cheese. Combine with 8 ounces Cool Whip and spread on congealed Jello and refrigerate.

Step 3: Combine 1 cup pineapple juice, 1 tablespoon lemon juice, 3/4 cup sugar, 2 tablespoons flour, 2 eggs, well beaten. Cook over low heat until thick. Chill thoroughly and spread over Jello and topping. Sprinkle top with nuts.