Cantaloupe Ring Salad - cooking recipe

Ingredients

2 large cantaloupes
1 small can crushed pineapple
1 pkg. lime jello
2 (8 oz.) pkg. cream cheese
1 c. finely chopped walnuts

Preparation

Do not cut cantaloupe in half.
Set out cream cheese to soften. Peel cantaloupe.
Cut off enough of stem ends to make a generous opening.
Remove seeds, being careful not to puncture sides or base.
Cut off just enough of bottom ends so they will stand upright.
Place in fridge to chill.
Prepare lime jello using the juice from pineapple for part of water on package directions.
When partially set, add drained pineapple.
Return jello to fridge for 1 hour or until consistency of thick jelly, but not set.
Remove cantaloupe from fridge, grate lightly to roughen surface.
Spread outside with softened and whipped cream cheese.
Roll in finely chopped nuts to cover outside surface.
Fill cantaloupe with jello and chill until jello is firm.
Slice to serve and top with fruit salad dressing.