3 oz. pkg. lemon Jello
20 oz. can crushed pineapple
8 oz. cream cheese
1 jar pimiento, drained
1/2 c. chopped celery
2/3 c. chopped toasted nuts
1/2 pt. whipping cream
Dash of salt

Drain pineapple. Heat juice and pour over Jello. When this cools, add pineapple, nuts and celery. Mash pimiento and blend with cream cheese. Add celery and nuts. Add whipped cream and salt. Mix well and congeal. This will serve 15. Serve on lettuce on a small plate.