This "salad" is more of a jello mold dish. For those who don't like nuts, the pecans can easily be omitted. I'm not sure who first made this recipe, but my mother has certainly perfected it. 1 cup boiling water 1 small box of lime jello 3 oz. cream cheese 1 cup chopped pecans 1 cup chopped celery (~4 stalks) 1 small can crushed pineapple (8 oz.)
Mix water and jello until smooth. Combine all other ingredients in a separate container. Add jello to that container. Transfer to a shallow serving dish and chill until firm.