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Ingredients
- 8 oz. cream cheese, room temperature
- 1 large can crushed pineapple
- 1 (6 oz.) box cherry Jell-O
- 1/2 c. chopped celery
- 1/8 tsp. salt
- 3/4 c. chopped nuts
- 2 c. Cool Whip
Method
- Add salt to Jell-O; drain pineapple and add enough water to make 3 1/2 cups.
- Heat.
- Mix in Jell-O and cool until slightly thickened.
- Fold in softened cream cheese and beat with mixer at high speed for a few minutes.
- Add pineapple and beat until cheese is smooth.
- Add nuts and celery.
- Fold in Cool Whip.
- Refrigerate for a few hours until solid.
