Congealed Salad - cooking recipe

Ingredients

2 small boxes lemon jello
1 large can crushed pineapple, well drained
1/4 c. chopped pecans
2 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. pineapple juice
2 Tbsp. lemon juice
3/4 c. sugar
2 Tbsp. cornstarch
2 eggs, well beaten
1/4 c. chopped pecans

Preparation

Make jello by directions.
Add 1/4 cup pecans and pineapple and refrigerate overnight.
Whip the Cool Whip and cream cheese together and spread over gelatin mixture.
Cook pineapple juice, lemon juice, egg and cornstarch until thick.
Cool.
Spread over gelatin mixture.
Sprinkle 1/4 cup chopped pecans on top.
Keep in refrigerator.