Layered Pineapple Salad

Ingredients

• 20 oz pineapple crushed drained canned
• 6 oz jell-o cherry flavor gelatin 
• 8 oz philadelphia cream cheese cubed softened
• 3 oz jell-o lemon flavor gelatin 
• 1 cup marshmallows jet-puffed miniature
• 0.5 cup planters walnuts chopped
• 1.5 cups water cold
• 2.5 cups water boiling divided
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• blender

Directions

1. Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly.
2. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
3. Stir COOL WHIP, pineapple and nuts into lemon gelatin; pour into 4-qt. serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
4. Spoon cherry gelatin over lemon gelatin layer. Refrigerate 2 hours or until firm.