Ginny Dunand's Triple Good Salad

• 2 (4 ounce) packages lime Jell-O gelatin
• 1 12 cups boiling water
• 1 cup ice cube
• 1 (20 ounce) can crushed pineapple (drain and retain the liquid)
• 1 cup coarsely chopped nuts
• 12 pint heavy whipping cream
• 1 (8 ounce) package cream cheese
• 1 cup sugar
• 1 cup reserved pineapple juice (add water if needed)
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 3 eggs, beaten

1. STIR 1-1/2 cups of the boiling water into lime Jell-O in medium bowl at least 2 minute until completely dissolved.
2. Add 1 cup of the ice cubes; stir until ice is completely melted.
3. Pour into 13x9-inch dish.
4. Refrigerate 20 minute or until gelatin is set but not firm.
5. Stir in crushed pineapple and pecans.
6. Refrigerate until firm.
7. Using cold beaters and mixing bowl, whip together the whipping cream and cream cheese until fluffy.
8. Spread on top of Jell-O.
9. Chill until firm.
10. Mix together in top of double boiler, sugar, reserved pineapple juice, lemon juice, flour and eggs.
11. Cook until thick.
12. Let cool, the spread on top of other layers.

lime jello, boiling water, pineapple, nuts, cream, cream cheese, sugar, pineapple, lemon juice, flour, eggs

Taken from www.food.com/recipe/ginny-dunands-triple-good-salad-106167 (may not work)