"Frozen" Salad - cooking recipe

Ingredients

1 large crushed pineapple (2 1/2 c.)
1 (3 oz.) pkg. lime jello
2 (3 oz.) pkg. cream cheese, softened
1 large jar pimiento, chopped and drained
1 c. whipped cream
1 c. diced celery
1 c. chopped walnuts

Preparation

Heat pineapple with juice to boiling; add the jello, stir until dissolved.
Put in refrigerator until partially set.
Add pimiento, nuts and celery to the softened cream cheese and mix well.
Add the jello mixture and stir; fold in the whipped cream.
Pour into a large mold (a Bundt cake pan is perfect) and set overnight in the refrigerator.
Dip mold into very hot water for a few seconds and unmold onto serving plate.
Serves 8 to 12.