Congealed Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime jello
1 1/2 c. boiling water
1 large can crushed pineapple
1 (10 oz.) carton Cool Whip
1 (8 oz.) carton sour cream
1 c. pecans, chopped

Preparation

Combine jello with hot water and add pineapple.
Set in refrigerator to partially congeal.
When slightly congealed, mix with Cool Whip, sour cream and nuts; mix thoroughly.
Pour into mold and let congeal.
This will keep several days under refrigeration.