Congealed Fruit Salad - cooking recipe

Ingredients

6 oz. pkg. orange jello
8 oz. pkg. cream cheese, softened
1/4 c. chopped nuts
1 large can crushed pineapple
2 cans mandarin oranges

Preparation

Drain juice from canned fruits into large measuring cup.
Add water to make 2 cups.
Soften jello in juice over medium heat. When completely dissolved, pour into large bowl.
Add 2 cups of cold water and let stand until almost set.
Pour into blender, add cream cheese.
Blend on high until smooth.
Pour over fruits in a 9 x 13 pan.
Sprinkle with chopped nuts.
Store in refrigerator until set.