1 lg. pkg. lime Jello
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
3/4 c. chopped walnuts
1/2 pt. heavy cream
1/2 c. chopped celery

Beat cream until stiff. Dissolve Jello in 1 cup boiling water. Add cream cheese and blend well. Add pineapple, celery, nuts and mix well. Fold Jello ingredients into heavy cream. Pour in large mold. Refrigerate about 6 hours or until firm.

NOTE: If using large ring mold, center can be filled with crushed pineapple or whatever.