Angel Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime jello
2 c. boiling water
2 (3 oz.) pkg. cream cheese
1 small can crushed pineapple, drained
1 c. diced celery
1 (2 oz.) jar diced pimiento
1 c. chopped pecans
1/2 pt. whipping cream, whipped stiff

Preparation

Mix gelatin with boiling water. Let cool. Mash cheese; add pineapple, celery, pimiento and pecans. Fold into cooled gelatin. Refrigerate until thickened but not firm. Fold in whipped cream. Pour into mold. Chill until firm.