1 (6 oz.) pkg. peach Jell-O
1 c. cold water
1 (20 oz.) can crushed pineapple, undrained
1 (8 oz.) pkg. cream cheese
1 c. chopped nuts
1 c. finely chopped celery
1 (10 oz.) Cool Whip

Combine Jell-O, pineapple and cold water and boil 10 minutes. Add cream cheese as soon as boiled mixture is removed from heat and blend. Allow to cool and beginning to thicken, then add celery and nuts. Fold in Cool Whip. Chill thoroughly.

Molded salad may be trimmed with garnish of sugared grapes and mint leaves.