1 pkg. (6 oz.) lime Jello
24 large marshmallows (or a small package of miniature marshmallows)
1 reg. size can crushed pineapple
1 pkg. (8 oz.) cream cheese
2 tbsp. vinegar
1 1/2 c. boiling water
1 1/2 c. cold water
1 c. chopped pecans

Dissolve Jello in boiling water. Add marshmallows and stir until melted. Then add cold water. Chill until syrupy (partially congealed). Soften cream cheese to room temperature and add vinegar, pineapple and nuts. Mix well and add to Jello mixture. Pour into mold and refrigerate.