Dissolve Jell-O in 2 cups boiling water.
In a blender, combine Jell-O and cream cheese. Refrigerate until the mixture has thickened slightly.
Stir in the pineapple and nuts. Fold in the Cool Whip.
Rinse a silicone mold with cold water and shake out excess water (do not dry).
Transfer mixture to the mold and refrigerate for at least 4 hours.
When ready to serve, dip the outside of mold into hot water for a few seconds to release. Run a butter knife along the edge. Flip over onto a dish and serve.
Submitted by: CM
