Instructions: Drain pineapple juice from can into small saucepan and reserve pineapple.

Bring juice to boil. Add jello. Stir until dissolved and refrigerate

until mixture just starts to set (approx 15 -20 minutes). Pour jello

mixture into large mixing bowl and beat in pineapple, softened cream

cheese, celery, and nuts with electric mixer. Fold in whipping cream.

Pour into 4 to 5 cup mold and chill overnight. Garnish with orange slices after unmolding.

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