Congealed Tuna Salad - cooking recipe

Ingredients

2 small pkg. lemon jello
2 c. hot water
1/2 lemon, juiced
2 c. chopped celery
2 cans white albacore tuna (large size), drained
1 c. chopped pecans
1 1/4 c. Hellmann's mayonnaise
1 c. Cool Whip
1 small can chopped pimento

Preparation

Dissolve jello in the 2 cups of hot water.
Add lemon juice. When it's cooler, add the rest of the ingredients.
Pour in a 9 x 13-inch glass casserole.
Chill overnight.