Pineapple Cream Cheese Mold - cooking recipe

Ingredients

2 (8 oz.) cans crushed pineapple in juice
1 1/2 c. boiling water
1 pkg. (8 serving size) Jell-O orange gelatin
1/3 c. chopped walnuts
1 (8 oz.) pkg. cream cheese

Preparation

Drain pineapple, reserve juice.
Add water to juice to measure 1 1/2 cups.
Stir boiling water into gelatin in large bowl, 2 minutes.
Stir into measured liquid.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours.
Stir in pineapple.
Spoon into 5-cup ring mold.
Refrigerate about 2 hours or until set, but not firm (should stick to finger when touched and should move to side when mold is tilted).
Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate about 1 1/2 hours or until thickened.
Stir in walnuts. Spoon into mold.
Refrigerate 4 hours or until firm.