Pam'S Salad - cooking recipe

Ingredients

1 2/3 c. crushed pineapple (20 oz. can)
1/2 c. sugar
pinch of salt
1 (3 oz.) pkg. lemon jello
1 (8 oz.) pkg. cream cheese
1 c. whipping cream or 1 can evaporated milk (12 oz.)
1/4 or 1/2 c. chopped walnuts

Preparation

Bring to boil crushed pineapple just as it comes from can. Remove from heat; add sugar and salt.
Add jello.
Set aside until cools and begins to thicken.
Work in cream cheese that has been standing at room temperature.
Whip cream or canned milk that has been chilled.
It will whip.
Fold into pineapple mixture.
Add nuts if desired.
Pour into good size dish.
Garnish with maraschino cherries (5 or 6).
Refrigerate.
Serves 10 to 12.