Pineapple Cream Cheese Mold

• 2 (8 oz.) cans crushed pineapple in juice
• 1 1/2 c. boiling water
• 1 pkg. (8 serving size) Jell-O orange gelatin
• 1/3 c. chopped walnuts
• 1 (8 oz.) pkg. cream cheese

1. Drain pineapple, reserve juice.
2. Add water to juice to measure 1 1/2 cups.
3. Stir boiling water into gelatin in large bowl, 2 minutes.
4. Stir into measured liquid.
5. Pour 2 cups of the gelatin into medium bowl.
6. Refrigerate about 1 1/2 hours.
7. Stir in pineapple.
8. Spoon into 5-cup ring mold.
9. Refrigerate about 2 hours or until set, but not firm (should stick to finger when touched and should move to side when mold is tilted).
10. Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate about 1 1/2 hours or until thickened.
11. Stir in walnuts. Spoon into mold.
12. Refrigerate 4 hours or until firm.

pineapple, boiling water, orange gelatin, walnuts, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492175 (may not work)