2 small boxes lemon jello
#2 can crushed pineapple (well drained)
3/4 c. chopped nuts
1 8 oz. pkg. cream cheese
1 8 oz. cool whip
1 c. pineapple juice (add water if not enough)
1 tsp. lemon juice
3/4 c. sugar
2 tsp. cornstarch

Step 1: Prepare jello by directions, add pineapple and 1/2 c. nuts. Let stand over night in refrigerator. Step 2: Whip cool whip and cream cheese together and spread over jello. Step 3: Cook last 4 ingredients together until thick, then cool. Spread over cream cheese mixture, add 1/4 c. chopped nuts. Sprinkle over top. Place in refrigerator until ready to serve.