2 boxes raspberry Jello
2 c. hot water
2 sm. cans crushed pineapple, drained
2 (8 oz.) pkgs. cream cheese
1 pt. whipping cream
2 c. chopped nuts

Dissolve Jello in hot water and place in refrigerator. When Jello begins to congeal, add well drained pineapple and cream cheese which has been mashed with a fork. Whip cream until stiff and stir in nuts. Fold all together and place in large rectangle dish and refrigerate until set. This salad makes up to be a bright fluffy pink. Serves 16.