Lemon Chiffon Salad

• 1 large pkg. lemon Jell-O (2 small pkg.)
• 2 c. boiling water
• pineapple juice drained from can of crushed pineapple with enough cold water to make 2 c.
• 1 large can crushed pineapple
• 6 oz. softened cream cheese
• 6 oz. unfrozen Cool Whip
• 1 c. chopped walnuts

1. In large bowl, dissolve Jell-O with the boiling water, then add combined pineapple/cold water.
2. Stir well.
3. Put in refrigerator to set to a syrup stage (to speed this up, you can put in freezer for about 1 hour).
4. When Jell-O has reached this stage, beat well with electric mixer.
5. In separate bowl, beat cream cheese until fluffy.
6. Gradually add enough of the Jell-O until cream cheese is runny.
7. Add to remaining Jell-O along with the Cool Whip.
8. Beat until fluffy and airy (this stage is important).
9. Then beat in pineapple and fold in walnuts.
10. Pour into either large mold or a dish.
11. Refrigerate to set.

lemon jello, boiling water, pineapple, pineapple, cream cheese, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21544 (may not work)