Ruby Stewart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 large can crushed pineapple
• 1 small box lemon Jello®
• Dash salt
• 2 small packages cream cheese
• 1 small jar pimento
• 1/2 cup celery, chopped
• 2/3 cup pecans, chopped
• 1 carton whipped topping

Heat pineapple to boiling. Remove from heat and add dry Jello® and salt. Mash pimento and cream cheese together until smooth. Add celery and pecans. Add mixture to cooled pineapple. Add whipped topping and chill until congealed.

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