1 (3 oz.) box lemon gelatin
1 (3 oz.) pkg. cream cheese
1 small can crushed pineapple, drained
2 c. frozen whipped topping
1/2 c. nuts, chopped

Dissolve gelatin in hot water according to package directions. Melt cream cheese in hot gelatin. Set in refrigerator until it begins to thicken. Add pineapple and return to refrigerator. When gelatin mixture is almost set, fold in whipped topping. Add nuts. Put in mold or bowl and return to refrigerator until completely set.

It is sometimes easier to soften the cream cheese in the microwave and fold it into the jello, using an electric mixer. It gives the salad a smoother texture and sets faster.