1 (#2) can crushed pineapple, drained (save juice)
1 pkg. lemon Jello
2 (3 oz.) pkgs. Philadelphia cream cheese

2:
1/2 c. chopped celery
1/4 c. chopped pimento
2/3 c. chopped nuts
1/8 tsp. salt
1 c. Cool Whip

Heat pineapple juice to boiling. Add Jello (do not add water). Cool slightly until thickened. Add soft cheese and pineapple. Beat by hand or mixer until cheese is in small lumps. Add 2nd ingredients, then fold in Cool Whip. Pour in dish or mold. This salad freezes well or keeps in refrigerator several days.