Avocado Jello Salad - cooking recipe

Ingredients

2 pkg. lemon lime Jell-O
1 regular can crushed pineapple, drained
3 or 4 c. cubed or diced avocado
1 1/2 Cool Whip plus 1 Tbsp. mayonnaise
1/2 c. chopped pecans or walnuts
2 tsp. sugar
2 Tbsp. lemon juice

Preparation

Use 1/2 cup boiling water per pack of Jell-O.
Add sugar and lemon juice and some of the pineapple juice while hot.
Let the Jell-O mixture begin to congeal (do not let it set), then add the crushed drained pineapple, Cool Whip, avocado and nuts.
Keeps 3 or 4 days in refrigerator.