Cream Salad - cooking recipe

Ingredients

1 pkg. lemon jello
1 can pineapple, drained
1 c. juice
1 small jar maraschino cherries
4 oz. Philadelphia cream cheese
1/2 c. chopped celery
2/3 c. nuts
1 c. Cool Whip

Preparation

Drain juice from pineapple.
Heat juice (1 cup) to dissolve jello.
Use juice of cherries (warmed) to dissolve Philadelphia cream cheese.
Chop cherries, celery and nuts.
Add pineapple. When jelled, fold in Cool Whip.