2 pkgs. lemon Jello
1 env. Knox gelatin
2 c. pineapple juice and water
1 (16 oz.) can crushed pineapple, drained
1 lg. Philadelphia cream cheese, softened
3/4 c. chopped walnuts
1 jar pimentos
3/4 c. finely chopped celery
2 c. whipped topping

Dissolve Jello and gelatin in hot juice and water. Let slightly thicken. Add pineapple, walnuts, pimento, celery. Mix topping and cream cheese together and fold into mixture. Pour into large ring mold. Refrigerate to set. This makes a large salad. Serves 12.