1 (6 oz.) box lime jello (family size)
1 3/4 cups boiling water
1 (8 oz.) can crushed, strained pineapple
12 large marshmallows
1/2 pint light cream
1 (3 oz.) pkg. cream cheese, softened
1/2 cup chopped nuts

Dissolve jello in boiling water, add pineapple. Chill. Cut marshmallows into small pieces and pour 1/2 pint light cream over them (whole milk may be substituted); let stand 1 hour, stirring occasionally, then add package of softened cream cheese to this mixture.

When jello is nearly set, combine with marshmallow mixture and chopped nuts. Do not mix thoroughly. Allow mixture to be streaky. Pour into mold; serve on lettuce or plain.