Raspberry Salad - cooking recipe

Ingredients

20 oz. can crushed pineapple
1/2 c. sugar
2 (3 oz.) pkg. raspberry jello
1 large pkg. cream cheese
1 c. ice water
1 c. chopped nuts
1 c. diced celery
2 c. whipped cream or Cool Whip

Preparation

Bring crushed pineapple and 1/2 cup sugar to a full boil.
Add raspberry jello.
Mix well with cream cheese.
Remove from fire and stir in cream cheese until completely dissolved.
Add ice water and let cool.
Add chopped nuts and diced celery.
Let set in refrigerator until mixture starts to jell.
Add whipped cream or Cool Whip.
Fold into cooled jello.
Let stand 24 hours.
Use 9 x 13-inch pan or mold.
Serves 15.