1 small can crushed pineapple
1 envelope Knox gelatine
2 tbsp. lemon juice
1/2 tsp. salt
1/2 c. sugar
1/4 c. chopped celery
1/2 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip

Drain pineapple; reserve juice. Add enough water to juice to make 1 1/2 cups liquid. In 1/4 of this liquid, soak the Knox gelatine for 5 minutes. Heat remaining liquid; add gelatine, sugar, lemon juice and salt. Stir well. Put in refrigerator until it begins to jell. With mixer, beat cream cheese until it is creamy; mix in pineapple, celery and gelatine mixture. Fold in Cool Whip. Put in mold or flat dish. Refrigerate until set up.