1 c. shredded pineapple 1 pkg. lemon jello 2 pkg. Philadelphia cream cheese 1/2 c. chopped celery 1/2 c. chopped walnuts 1/2 pt. whipped cream
Dissolve jello in 1 cup boiling water. Drain pineapple and add 1 cup of the juice to jello. Let stand until consistency of unbeaten egg whites. Break cream cheese into fine pieces. Fold whipped cream into other ingredients and then into partially set jello. Pour into mold and refrigerate until firm.
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