Yum Yum Salad
1 pkg. (3 oz.) lemon jello
1 c. hot water
1 pkg. (3 oz.) cream cheese
1/2 c. celery, finely chopped
1 can crushed pineapple, drained
1/2 c. carrots, grated
1/2 c. pecans, chopped
1 c. whipping cream, whipped
Dissolve jello in hot water. Melt cream cheese in hot jello; cool. When partially thickened, add celery, carrots, pineapple and pecans. Fold in whipped cream. Put into a mold or bowl. Chill until firm.
jackie austin