Jen's grandmother, "Gommie", wrote this recipe on a piece of paper many years ago. Unfortunately she didn't include the name, so we're naming it after her. Even non-Jello eaters like this. Both layers can be mixed together if preferred.
Heat nectar until hot and mix with Jello. Pour half of this into mold; chill to gel.
To remainder, add cream cheese, pineapple and pecans. After first half sets and last half has begun to congeal, pour over first half to finish setting. Chill until serving time.
NOTE: This recipe fits a 8" or 9" square pan.