1 lg. pkg. cream cheese, at room temperature
1 lg. pkg. lime Jello
1 (20 oz.) can crushed pineapple plus 1 1/2 c. water
1 (8 oz.) container Cool Whip
1/2 c. chopped nuts (optional)

Cream the cheese and Jello powder together. Add the pineapple (juice and all) and cook until cheese melts and Jello dissolves. Refrigerate until partially set. Stir in Cool Whip and nuts and refrigerate until completely set. (You may sprinkle finely chopped nuts on top instead of stirring them in).

NOTE: I did use other flavors of Jello from time to time but my family always liked the lime best. I liked to use orange Jello at Thanksgiving because of the color.