2 lg. pkg. lemon Jello
2 c. pineapple juice
2 (#2) cans drained crushed pineapple
2 c. coffee cream
2 lg. pkg. Philadelphia cream cheese
1 c. diced celery
1 c. English walnuts
1 sm. jar stuffed olives

Dissolve Jello in hot pineapple juice. Let stand in refrigerator until partly congealed. (Don't let it set.) Whip cheese and cream together. Add to Jello mixture, mixing well. Add remainder of ingredients. Put in large mold or 9x13 inch pan. Let set overnight.