Reception Salad - cooking recipe

Ingredients

1 small can crushed pineapple
1 envelope Knox gelatine
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. sugar
1/4 c. chopped celery
1/2 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip

Preparation

Drain pineapple; reserve juice.
Add enough water to juice to make 1 1/2 cups liquid.
In 1/4 of this liquid, soak the Knox gelatine for 5 minutes.
Heat remaining liquid; add gelatine, sugar, lemon juice and salt.
Stir well.
Put in refrigerator until it begins to jell.
With mixer, beat cream cheese until it is creamy; mix in pineapple, celery and gelatine mixture.
Fold in Cool Whip.
Put in mold or flat dish.
Refrigerate until set up.