Strawberry Cream Salad - cooking recipe

Ingredients

2 pkg (3 oz. each) strawberry jello
4 c. boiling water
3 1/2 to 3 3/4 c. cold water
2 (8 oz.) pkgs. cream cheese
1 (15 1/2 oz.) or 2 (8 oz.) can crushed pineapple, drained
4 T. sugar
2 T. lemon juice (ReaLemon)
1 c. chopped pecans

Preparation

In a mixing bowl, combine jello with boiling water and stir for 2 minutes. Stir in cold water and pour into a 9 x 13-inch dish. Refrigerate approximately 1 1/2 to 2 hours or until firm. In another bowl, combine cream cheese, crushed pineapple, sugar, lemon juice and nuts. Mix together and fold into jello mixture. Refrigerate until ready to serve.