1 (8 oz.) cream cheese
1 (8 oz.) whipping cream
1 can (20 oz.) crushed pineapple
1 (6 oz.) pkg. lemon Jello
1 c. chopped walnuts

Dissolve Jello in 2 cups hot water. Drain pineapple well. Save juice and add enough cold water to equal 1 1/2 cups. Add this to Jello liquid. Blend cream cheese with Jello using electric mixer. Refrigerate until set for fruit.

When set fold in pineapple and nuts. Whip whipping cream until it forms peaks and fold in; mix well. Best if refrigerated overnight. Enjoy. Serves 8. This is a very light dessert.