1 (15 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon Jello
2 (3 oz.) pkg. cream cheese, softened
1 (2 oz.) jar chopped pimento
1/2 c. finely chopped celery
2/3 c. chopped walnuts
1/8 tsp. salt
1/2 pt. Cool Whip or whipped cream

Thoroughly drain pineapple. Bring pineapple juice to boiling point. Dissolve gelatin in pineapple juice. Refrigerate just until cool and syrupy. (Due to small amount of liquid, gelatin will form lump on bottom if refrigerated too long.)

Combine pineapple and cheese, mixing well with fork to break up cheese. Add pimento, celery, walnuts, salt and cream or Cool Whip (Do NOT whip) to pineapple mixture and gelatin. Mix well. Pour into rectangular pan. Refrigerate until set. Serve on salad greens. 6-8 servings.