Pineapple-Lime Velvet Salad

In a large bowl, dissolve lemon and lime gelatins in boiling water.

Add cheese and beat with an electric mixer until smooth. Chill mixture to consistency of unbeaten egg whites.

Fold in celery, pecans and pineapple.

Fold whipped topping thoroughly into jello mixture.

Turn into 2 shallow 2-quart baking dishes. Cover and chill at least 4 hours or overnight.

You can use a 13 ounce can chilled, whipped evaporated milk instead of topping. Makes 24 servings.