1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lime Jello
1 (8 oz.) pkg. cream cheese, softened
1 c. chopped celery
1 c. chopped walnuts
1/4 c. diced pimiento, drained
1/2 pt. sour cream

In saucepan, heat pineapple. Stir in lime gelatin. Set aside to cool. With fork, stir in cream cheese. Add celery, walnuts and pimiento. Stir in sour cream. Pour into 9 inch square pan. Refrigerate until firm - at least 4 hours. Cover. Yield: 10 servings.