1/4 lb. marshmallows (16-20 lg.)
1 1/2 c. milk
1 (3 oz.) pkg. lime gelatin
6 oz. cream cheese, cubed
2/3 c. mayonnaise
1 can crushed pineapple, well drained
1 c. Cool Whip
1 c. chopped nuts

Melt marshmallows in milk in top of double boiler. Remove from heat. Dissolve gelatin in milk marshmallows. Stir in cream cheese until melted. Cool to room temperature. Add remaining ingredients, mixing well. Pour into large mold which has been sprayed with a light layer of cooking spray (Pam). Refrigerate several hours until firm.