Salad Supreme

• 1 pkg. orange gelatin
• 1 (20 oz.) can crushed pineapple, drained (reserve 1 c. juice)
• 1/2 c. chopped pecans
• 1 (8 oz.) carton frozen whipped topping, thawed
• 1 (8 oz.) pkg. cream cheese, softened
• 1 Tbsp. lemon juice
• 3/4 c. sugar
• 2 Tbsp. all-purpose flour
• 2 eggs, well beaten
• 1/2 c. chopped pecans (optional)

1. Prepare gelatin according to package directions.
2. Pour into 2-quart baking dish coated with vegetable cooking spray.
3. Chill until partially set; top with crushed pineapple and first 1/2 cup pecans.
4. Combine whipped topping and cream cheese.
5. Spread mixture over pineapple layer and chill.
6. Combine reserved juice, lemon juice, sugar, flour and eggs in small saucepan.
7. Cook over low flame until thickened.
8. Chill thoroughly; spread over top. Sprinkle with second 1/2 cup chopped pecans, if desired. Return to refrigerator until served.
9. Makes 10 to 12 servings.

orange gelatin, pineapple, pecans, frozen whipped topping, cream cheese, lemon juice, sugar, flour, eggs, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641475 (may not work)