This recipe was shared with us from some dear friends. My husband and her husband served in the same National Guard unit in Utah. We spent a Thanksgiving with them and this was one of the outstanding salads she prepared.
- Dissolve gelatin in cold water.
- Add hot water.
- Cream the cream cheese, lemon juice and sugar.
- Drain pineapple. Add to cheese mixture. Stir in gelatin.
- Add walnuts.
- Let stand 10 minutes then fold in cool whip.
- Refrigerate until time to serve.