1 can (20 oz.) crushed pineapple
2 (3 oz.) pkg. cream cheese
1/2 pt. whipping cream
1/8 tsp. salt
1/2 c. diced celery
1 (4 oz.) can pimientos
2/3 c. chopped pecans
1 pkg. lemon Jello

Drain juice from pineapple, heat and dissolve Jello in juice. Let cool until partially set. Add cream cheese and pineapple, beat until smooth. Add other ingredients. Fold in whipped cream last. Pour into mold and refrigerate overnight.