Salad Supreme - cooking recipe

Ingredients

2 small boxes orange Jell-O
1 (16 oz.) can crushed pineapple, drained (save juice)
chopped pecans
1 small Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 c. reserved pineapple juice
1 Tbsp. lemon juice
3/4 c. sugar
2 Tbsp. flour
2 eggs, beaten
chopped pecans

Preparation

Mix Jell-O according to directions on box.
Pour into an 8 x 12-inch oiled dish.
Allow to almost congeal and add drained pineapple.
Sprinkle chopped pecans on top and return to refrigerator to completely congeal.
Mix Cool Whip and softened cream cheese and spread over congealed Jell-O.
Cover with Saran Wrap.
Return to refrigerator and chill.
Mix pineapple juice, lemon juice, sugar, flour and eggs in a heavy saucepan.
Cook over low heat, stirring constantly until thickened.
Chill.
Spread over Jell-O and Cool Whip.
Sprinkle with chopped pecans.
Cover and refrigerate.