1 1/2 c. boiling water
1 sm. box lemon Jello
1 sm. box orange Jello
2 c. cold water
1 can crushed pineapple
1 sm. pkg. miniature marshmallows
3 oz. cream cheese, softened
2 tsp. flour
1/2 c. sugar
1 egg, beaten
2 tsp. butter
1 med. Cool Whip, thawed

Dissolve Jello in boiling water. Add cold water. Drain pineapple and save juice. Add pineapple to Jello. Pour into 9 x 13 inch pan. Cover with marshmallows. Chill until firm.

Mix together pineapple juice, butter, sugar, flour, and egg. Cook until thick. Remove from heat. Add cream cheese and beat until smooth. Pour over Jello mixture. Chill.

Cover with Cool Whip and sprinkle with nuts, if desired. Keep refrigerated.