Pineapple Cream Cheese Mold

Ingredients

• 2 8 oz cans crushed pineapple in juice
• 1 12 c boiling water
• 1 8 serving size pkg or 2 pkg Jell-O brand orange gelatin
• 1 8 oz pkg Philadelphia cream cheese softened
• 13 c chopped walnuts

Directions

1. Drain pineapple reserving juice
2. Add water to juice to make 1 12 cups
3. Stir boiling water into gelatin in large bowl 2 minutes or until dissolved
4. Stir in measured liquid
5. Pour 2 cups of the gelatin into medium bowl
6. Refrigerate about 1 12 hours or until thickened spoon drawn through leaves a definite impression
7. Stir in pineapple