Layered Pineapple Salad

• 2-1/2 cups boiling water, divided
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
• 1 cup Jet-Puffed Miniature Marshmallows
• 2 cups thawed Cool Whip Whipped Topping
• 1 can (14 oz/398 mL) crushed pineapple, drained
• 1/2 cup chopped walnuts
• 2 pkg. (85 g each) Jell-O Cherry Jelly Powder
• 1-1/2 cups cold water

1. Add 1 cup boiling water to lemon jelly powder in medium bowl; stir 2 min.
2. until completely dissolved.
3. Cool slightly.
4. Add cream cheese and marshmallows; beat with mixer on low speed until well blended.
5. Refrigerate 1 hour or until slightly thickened.
6. Stir Cool Whip, pineapple and nuts into lemon jelly; pour into 4-L serving bowl.
7. Refrigerate 1 hour or until set but not firm.
8. Meanwhile, add remaining boiling water to cherry jelly powders in separate medium bowl; stir 2 min.
9. until completely dissolved.
10. Stir in cold water.
11. Refrigerate1 hour or until completely cooled.
12. Spoon cherry jelly over lemon jelly layer.
13. Refrigerate 2 hours or until firm.

boiling water, cream cheese, jet, topping, pineapple, walnuts, cold water

Taken from www.kraftrecipes.com/recipes/layered-pineapple-salad-127453.aspx (may not work)