Congealed Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can crushed pineapple (undrained)
1 box lemon jello (small)
1 c. chopped pecans
1 c. mayonnaise, chilled
1 c. celery, chopped
1 (8 oz.) pkg. cream cheese, softened
1 large can Carnation milk

Preparation

Heat pineapple thoroughly in large pot.
Dissolve jello in it. Set aside to cool.
Chop celery and pecans and add to jello mixture.
Add other ingredients as listed, blending well with slotted spoon.
Pour into serving bowl and chill.
May be made a day ahead of time.
Serve on lettuce or alone.
Keeps several days in refrigerator.