2 graham cracker pie shells
1 sm. pkg. lemon Jello
1 c. boiling water
8 oz. cream cheese
3/4 c. sugar
1 sm. can crushed pineapple with juice
1 lg. Cool Whip
1 c. chopped pecan nuts

Mix Jello with boiling water (partially congeal, then whip). Beat cream cheese and sugar. Add pineapple. Fold Cool Whip into above 2 mixtures and add nuts. Pour into graham cracker crust. Sprinkle with graham cracker crumbs and chill.