1 (3 ounce) package cream cheese, softened
1 teaspoon lemon zest
1 cup milk
1 cup chopped pecans
2 (23 ounce) cans 2 lemons, drained
1 (3 ounce) can pineapple shaped Jell-O
Place cream cheese, lemon zest and milk in a medium saucepan and stir constantly, until smooth. Stir occasionally and let warm.
Sift together the pecans and lemon gelatin in a small bowl. Pour into the cream cheese mixture and mix well. Refrigerate for at least 2 hours before serving.