1 box raspberry Jello
1 c. hot water
1 sm. can crushed pineapple, drained
1 pkg. cream cheese
1/2 pt. whipping cream
1 c. chopped nuts

Dissolve Jello in hot water and place in refrigerator. When Jello begins to congeal, add drained pineapple and cream cheese which has been mashed with a fork. Whip cream until stiff and stir in nuts. Fold all together and place in a salad mold or individual molds. This makes up bright fluffy pink.