Melt the marshmallows and jello in 7 cups of boiling water. Stir until it is completely dissolved. Set aside to congeal. The next day, or later, at least 1 hour before read to serve, whip the congealed jello with a mixer and add the softened cream cheese. Work the cream cheese with a fork to soften it, adding a little pineapple juice to make it soft enough to whip with the jello. Fold in drained pineapple, pecans, and whipped cream. Refrigerate until ready to serve.