In a medium saucepan, bring the 3 cups water to a boil. Stir in the Jello until dissolved. Remove from heat. Whisk in the cream cheese until well blended. Stir in the pineapples and nuts. Pour into a bow, 6-cup mold or 8 individual cups. Refrigerate until firm, about 4 hours.
By Ashley from Ephrata, PA
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