Apple Jello

2 (20 oz.) cans Crushed Pineapple, undrained
1 1/3 cups Sugar
1 (6 oz.) boxes Lime Gelatin
16 oz. Cream Cheese, softened
4 cups diced, unpeeled Granny Smith Apples
1 cup chopped Pecans
2 cups Whipped Topping

In a saucepan, combine pineapple and sugar. Bring to a boil; boil 3 minutes.

In a large bowl, and with a rubber scrapper thoroughly combine dry lime gelatin and cream cheese. Stir in hot pineapple mixture, and continue stirring until gelatin mixture is dissolved.

Transfer to a large 13x9 glass pan.

Refrigerate until almost set ~1 1/2 hours.

Meanwhile in a bowl combine in apples, nuts and whipped topping.  Put in fridge till needed.

After 1 1/2 hours fold in apple mixture into jello mixture.  This is going to make for a really full pan so be careful in folding.

Refrigerate until firm.