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Lime Salad

• 1 can (8 ozs.) crushed pineapple
• 1 package (3 ozs.) lime jello
• 3 Tbsp water
• 1 cup chopped walnuts
• 1 cup miniature marshmallows
• 1 cup whipping cream, whipped
• 2 packages (3 ozs each) cream cheese, softened

Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine jello, water and reserved juice. Cook and stir over low heat until jello is dissolved. Refrigerate until syrupy, about 15-20 minutes.

In a small mixing bowl, beat cream cheese until fluffy. Stir in jello mixture, walnuts, marshmallows, and reserved pineapple. Fold in the whipped cream. Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

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