1 sm. pkg. lemon Jello
1 lg. can crushed pineapple
1 (8 oz.) cream cheese, softened
1 sm. jar pimento
1/2 c. chopped celery
2/3 c. chopped nuts
Pinch of salt
1 sm. can evaporated milk

Drain pineapple. Add water to make 1/2 cup of liquid. Heat pineapple and liquid to boiling; add Jello and cream cheese. Mix well. Add other ingredients and mix. Pour into mold (9 x 12 inch). Chill.