Lemon Chiffon Salad - cooking recipe

Ingredients

1 large pkg. lemon Jell-O (2 small pkg.)
2 c. boiling water
pineapple juice drained from can of crushed pineapple with enough cold water to make 2 c.
1 large can crushed pineapple
6 oz. softened cream cheese
6 oz. unfrozen Cool Whip
1 c. chopped walnuts

Preparation

In large bowl, dissolve Jell-O with the boiling water, then add combined pineapple/cold water.
Stir well.
Put in refrigerator to set to a syrup stage (to speed this up, you can put in freezer for about 1 hour).
When Jell-O has reached this stage, beat well with electric mixer.
In separate bowl, beat cream cheese until fluffy.
Gradually add enough of the Jell-O until cream cheese is runny.
Add to remaining Jell-O along with the Cool Whip.
Beat until fluffy and airy (this stage is important).
Then beat in pineapple and fold in walnuts.
Pour into either large mold or a dish.
Refrigerate to set.