Easter Salad - cooking recipe

Ingredients

1 box strawberry jello
1 (3 oz.) pkg. cream cheese
1 c. boiling water
1/2 pt. whipping cream, whipped
1 medium can pineapple (undrained)
3/4 c. pecans

Preparation

Dissolve
jello
in water; add pineapple and cool.
Stir in softened
cream
cheese
and nuts.
Whip the cream and fold into mixture.
Pour into oblong baking dish.
Refrigerate.
Cut into squares
and serve on lettuce leaf as salad or in sherbet dishes for dessert.