Lime Gelatin Salad I

In a large bowl pour 1 cup boiling water over the gelatin mix. Stir until dissolved then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set about 1 hour.

Meanwhile place crushed pineapple and remaining juice in a small saucepan. Bring to a boil reduce heat and simmer for about 5 minutes. Remove from heat and cool to room temperature.

In a large bowl blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl and refrigerate for at least 4 hours or until set.