1 can (8 1/2 oz.) crushed pineapple
1/4 c. pineapple liquid
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1/2 c. chopped nuts
1 1/2 c. finely cut dates
1 c. whipping cream

Drain pineapple well, reserving 1/4 cup liquid. Gradually add pineapple liquid and sugar to softened cream cheese. Beat until fluffy. Add pineapple, nuts and dates. Mix thoroughly. Whip cream, using chilled bowl and beaters. Fold whipped cream into date mixture. Spoon into individual molds or 8 x 8 inch square pan. Freeze until firm.