Angel Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. cream cheese
1 pkg. lime jello
1 small can crushed pineapple
9 oz. Cool Whip
1 pkg. lemon jello
2 c. hot water
1 c. chopped pecans

Preparation

Mix jello and hot water.
Cool.
Warm cream cheese to room temperature.
Mash, adding pineapple and pecans.
Add to jello mixture.
Fold in Cool Whip.
Pour into jello mold.
Chill.