1 can crushed pineapple
3 oz. pkg. lemon/lime Jello
2 (3 oz.) pkgs. cream cheese
1/3 c. pimento
1 c. whipping cream, whipped
1 c. diced celery
1 c. chopped walnuts

Heat pineapple to boiling point. Add Jello and stir until dissolved. Chill until partly set. Soften cream cheese; stir in pimento, add to gelatin mixture and blend. Fold in whipped cream, celery and nuts. Pour into mold, chill until firm. Yield: 6-8 servings.