1 (3 oz.) pkg. sugar-free lime Jello
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (8 oz.) pkg. light cream cheese, softened
1 1/2 c. miniature marshmallows
2 (8 1/2 oz.) cans crushed pineapple, drained
1/2 c. chopped nuts

Dissolve Jello in boiling water. Add cold water and lemon juice. Gradually add gelatin to cream cheese, mixing until blended. Chill until thickened but not set. Fold into a 6 cup rind mold. Chill until firm.