Congealed Salad - cooking recipe

Ingredients

1 pkg. strawberry jello
1 (8 oz.) pkg. cream cheese
1 can crushed pineapple
1/2 c. coconut
1/2 c. pecans, chopped

Preparation

In small bowl, dissolve strawberry jello in 1 cup hot water. In large bowl, mash cream cheese.
Gradually add jello to cream cheese.
Add pineapple, coconut and chopped nuts.
Add 1 cup cold water.
Pour into large serving dish.
Store in refrigerator and allow to congeal.
Serves 8 to 10.