Lemon Congealed Salad - cooking recipe

Ingredients

1 large box lemon jello
1 large can crushed pineapple (can use chunks)
1 large container Cool Whip
8 oz. cream cheese
1 c. powdered sugar
3/4 c. sugar
4 Tbsp. flour
2 eggs, beaten

Preparation

Drain juice from pineapple and save.
Prepare lemon jello as directed and pour into a 9 x 13-inch Pyrex dish.
Allow to jell a little.
Add pineapple to jello and stir well.
Let it jell completely.
Mix 1 cup pineapple juice, flour and beaten eggs in saucepan over low heat for 10 minutes.
Cool.
Spoon over jello layer.
Then spoon whipped topping over this layer.
Sprinkle with nuts.
Put back into refrigerator.