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Thirty Minute Salad

1 pkg. lemon jello 2 T gelatine 1 pt. boiling water 1 can crushed pineapple 2 pkgs. cream cheese 1½ C pecan nut meats 1 C heavy cream 3 pimentoes Mix jello with gelatine; add 1 pt. boiling water and stir until dissolved. Let stand for thirty minutes. Stir into this mixture one can pineapple, which has been well drained, and let stand thirty minutes. Cut pimentoes into small pieces, add the cream cheese and work until the cheese is creamy. Add the cheese to the glatine mixture, mix thoroughly, and let stand for thirty minutes. Add nut meats, broken into small pieces, and the cream whipped stiff. Fold the mass over and over with a wooden spoon. Turn into a bread pan or mold and set in refrigerator for eight hours or longer. When ready to serve turn from mold, slice and serve with mayonnaise.

Mrs. Forrest Thomson.