Layered Pineapple Salad

• 2-1/2 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1 cup JET-PUFFED Miniature Marshmallows
• 2 cups thawed COOL WHIP Whipped Topping
• 1 can (20 oz.) crushed pineapple, drained
• 1/2 cup chopped PLANTERS Walnuts
• 2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
• 1-1/2 cups cold water

1. Add 1 cup boiling water to lemon gelatin mix 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 gelatin; pour into 4-qt.
7. serving bowl.
8. Refrigerate 1 hour or until set but not firm.
9. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min.
10. until completely dissolved.
11. Stir in cold water.
12. Refrigerate1 hour or until completely cooled.
13. Spoon cherry gelatin over lemon gelatin layer.
14. Refrigerate 2 hours or until firm.

boiling water, gelatin, philadelphia cream cheese, jetpuffed miniature marshmallows, pineapple, walnuts, gelatin, cold water

Taken from www.kraftrecipes.com/recipes/layered-pineapple-salad-127746.aspx (may not work)