2 (3 oz.) pkg. raspberry Jello (or your choice)
#2 1/2 can crushed pineapple
1 c. Dream Whip or Cool Whip
8 oz. pkg. cream cheese, let soften
1/2 c. almonds, shaved (or chopped pecans, etc.)

Drain pineapple into measuring cup. Set pineapple aside and add enough water to make 2 cups liquid. Bring liquid to boil. Add Jello and dash of salt. Set in flat pan for faster setting in refrigerate.

Meanwhile, whip cream and set aside in refrigerator. When Jello is thickened but not hard mix with cream cheese, in blender. This will not get smooth but will be OK. Then add drained pineapple, whipped cream and nuts. Blend with spoon then spoon into mold. (Small ring mold.)