1 1/2 c. crushed pineapple, drained
1 tbsp. gelatin (1 pkg.)
60 miniature marshmallows
1/2 tsp. salt
1/4 c. stuffed olives (sliced)
1 c. whipped cream
1 pkg. lemon Jello
1/4 c. diced celery
2 pkg. (3 oz.) Philadelphia cream cheese
1/2 c. chopped walnuts
1/4 c. cold water
1/4 c. lemon juice

Soak gelatin and Jello in hot pineapple juice and enough hot water to make 2 cups until dissolved. Add lemon juice and salt. Put in cheese and melt. Cool and add other ingredients. Fold in whipped cream and chill.