Cream Cheese Salad - cooking recipe

Ingredients

8 oz. cream cheese, room temperature
1 large can crushed pineapple
1 (6 oz.) box cherry Jell-O
1/2 c. chopped celery
1/8 tsp. salt
3/4 c. chopped nuts
2 c. Cool Whip

Preparation

Add salt to Jell-O; drain pineapple and add enough water to make 3 1/2 cups.
Heat.
Mix in Jell-O and cool until slightly thickened.
Fold in softened cream cheese and beat with mixer at high speed for a few minutes.
Add pineapple and beat until cheese is smooth.
Add nuts and celery.
Fold in Cool Whip.
Refrigerate for a few hours until solid.