1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon or lime Jello
2 (3 oz.) pkgs. cream cheese, room temperature
1 c. celery, chopped
1 c. chopped pecans
1 c. whipping cream, whipped

Place crushed pineapple with juice in saucepan and bring to boiling point. Add Jello which has been dissolved in least possible amount of water. Remove from heat. Add cream cheese, celery and nuts. Fold in whipped cream. Pour in shallow pan and refrigerate to chill. When firm, cut in squares and serve on bed of lettuce.