• 2 pkg sugar-free raspberry (or favourite) Jello (can use regular)
• 1 (8 oz) pkg Neufchatel cream cheese (can use regular)
• 1 small can crushed pineapple, drained and juice reserved
• 1/2 cup finely chopped pecans

1. Dissolve Jello in 2 cups boiling water.
2. Add enough cold water to reserved pineapple juice to make 1 cup and add to Jello mixture.
3. Soften and stir cream cheese until smooth. Add cream cheese, pineapple, and pecans to Jello.
4. Put into mold or any container and chill several hours until firm.

(Cotton)