1 (6 oz.) pkg. lemon Jello
1 c. very hot water
2 c. unsweetened pineapple juice
2 tbsp. lemon juice
1 c. salted pecans, chopped
2 egg whites
1/4 c. sugar
1 c. frozen whipped topping, thawed

Pour hot water over Jello until dissolved. Blend in pineapple and lemon juice. Chill. Stir occasionally until slightly thickened. Mix in the pecans.

Beat egg whites until frothy. Gradually add sugar. Continue to beat until peaks are formed. Spread topping and beaten egg whites over gelatin mixture and gently fold together. Turn into 1 1/2 quart mold and chill until firm. Serves 8.