2 (3 oz.) pkgs. lime Jello
2 c. boiling water
1 c. cold water
2 tbsp. lemon juice
2 (8 oz.) pkgs. Philadelphia cream cheese
1 (10 1/2 oz.) bag miniature marshmallows
2 (13 oz.) cans crushed pineapple, drained
1 c. chopped nuts

Dissolve lime Jello in boiling water. Add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm; fold in marshmallows, pineapple, and nuts. Pour into a large Pyrex pan or bowl and chill until firm.