2 c. unsweetened pineapple juice
1 pkg. lemon Jello
1/2 c. whipping cream
1 can (8 oz.) crushed pineapple, drained
1 c. sugar
1 egg white
1 c. miniature marshmallows

In medium saucepan heat pineapple juice and sugar to boiling, stirring occasionally, until sugar is dissolved. Add Jello, stirring until dissolved. Refrigerate until Jello mounds when dropped from a spoon. Beat gelatin mixture until stiff.

Beat egg whites until stiff. Beat cream until stiff. Fold egg white and cream into gelatin. Fold in nuts, pineapple and marshmallows. Cover and chill until set, about 2 hours.