2 small boxes Raspberry Jell-O
1 large can crushed pineapple, drained
1 8 oz pkg cream cheese, room temperature
1 9 oz tub Cool Whip
1/2 cup chopped pecans or nuts

Dissolve Jell-O in 2 cups boiling water.

In a blender, combine Jell-O and cream cheese. Refrigerate until the mixture has thickened slightly.

Stir in the pineapple and nuts. Fold in the Cool Whip.

Rinse a silicone mold with cold water and shake out excess water (do not dry).

Transfer mixture to the mold and refrigerate for at least 4 hours.

When ready to serve, dip the outside of mold into hot water for a few seconds to release. Run a butter knife along the edge. Flip over onto a dish and serve.

Submitted by: CM