1 (no. 2) can crushed pineapple (drained, reserve juice)
1 (6 oz.) pkg. lemon Jello
3 oz. cream cheese
1 c. chopped celery
1 c. chopped pecans
1 sm. jar chopped pimento
1 c. mayonnaise

Mix pineapple juice and enough water to make 2 cups. In a medium sauce pan, bring juice and water to a boil; add Jello and dissolve; add cream cheese and dissolve (whipping with a wire whisk will help it dissolve faster). Add pineapple, celery, nuts, pimento and mayonnaise. Mix well.

Pour mixture into a Jello mold that has been oiled or lightly coated with cooking spray. Chill. Keep refrigerated until ready to serve. Unmold onto serving dish.