Emerald Green Salad - cooking recipe

Ingredients

16 large marshmallows
1 cup milk
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package cream cheese
1 (8 ounce) can crushed pineapple
1 cup Cool Whip
1 cup of chopped pecans

Preparation

Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
Fold in Cool Whip and nuts, turn into dish and chill until firm.