1 large can of crushed pineapple
1 pkg. lemon jello (small)
2 3oz. cream cheese
¾ C chopped celery
¾ C pecans
1/4 tsp. salt

Drain pineapple - if juice is not enough for 2C, add water.
Boil and pour over jello.
Add cream cheese and beat with mixer until smooth. Add salt.
Place in fridge and allow to thicken to the consistency of jelly.
Then add celery, nuts, and pineapple. Refrigerate until firm.