3 oz. pkg. lemon Jello
20 oz. can crushed pineapple
12-15 maraschino cherries (cut into quarters)
8 oz. cream cheese (mashed)
1/2 c. celery (chopped fine)
1/2 c. walnuts (chopped)
8 oz. Cool Whip
1/2 tsp. salt

Drain can of pineapple. Boil juice. Dissolve Jello in juice. Let cool. Add cream cheese. Mix well. Add cherries, pineapple, celery, nuts, Cool Whip and salt. Mix well. Pour into 6 cup mold.