Angel Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime gelatin
2 c. boiling water
2 (3 oz.) pkg. cream cheese, softened
1 small can crushed pineapple, drained
1 c. diced celery
1 (2 oz.) jar pimento pepper, drained
1 c. chopped pecans
1 c. whipped cream

Preparation

Dissolve gelatin in boiling water.
Chill until lightly thickened.
Mix cream cheese, pineapple, celery, pimento and pecans.
Fold into gelatin and chill until thickened, but not firm.
Fold in whipped cream and chill until firm.