2 sm. pkgs. lime jello
2 c. hot water
2 (3 oz.) pkgs. cream cheese, softened
1 sm. can crushed pineapple, drained
1 c. chopped pecans
8 oz. Cool Whip

Mix jello in hot water; let cool to room temperature. Cream the cheese; add pineapple and pecans. Stir into jello. Fold in Cool Whip. Chill until firm. Grease mold first. Set molded salad out for 15 minutes before removing from mold. Serves 8.