1 envelope Knox plain gelatine
1 pkg. lemon Jell-O
1 large can fruit cocktail
1 container Cool Whip
2/3 c. chopped pecans
1/4 c. cold water
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 tsp. salt

Soften Knox gelatine in cold water. Dissolve the Jell-O in boiling water. Combine gelatine and Jell-O. Allow to cool. Add fruit cocktail. Soften cheese with Cool Whip. Add all other ingredients. Mix well. Refrigerate to congeal. Serve on lettuce with mayonnaise.