1 pkg. lemon gelatin (reg. size)
Juice from 1 (15-16 oz.) can crushed pineapple
2 sm. pkgs. cream cheese or 1 lg. size, softened
1/8 tsp. salt
1/2 pt. whipping cream
Crushed pineapple, drained from 15-16 oz. can
1 sm. can pimentos, chopped
1/2 c. celery, cut fine
2/3 c. walnuts (or pecans), cut fine

Mix the softened cream cheese with salt. Mix with the whipping cream until smooth. Boil the pineapple juice and add the Jello. When it begins to jell, add the crushed pineapple, pimentos, celery and nuts. Chill until firm.