Philadelphia Salad

• 2 3 oz. pkgs. or 1 6 oz. pkg. of lime jello
• Drop of green food coloring (optional)
• 2 c. hot water
• 1 8 oz. Philadelphia cream cheese
• 1 No. 2 can crushed pineapple
• 1/2 c. walnuts, chopped or macadamia nuts
• 2 tbsp. sugar
• 1/2 c. mayonnaise
• 1 large can evaporated milk (chilled but not frozen)

1. Unwrap cheese and leave in mixing bowl until it gets soft.
2. Drain pineapple and set aside.
3. Dissolve jello with the 2 c. hot boiling water. Let it cool (until steam is gone)
4. Beat cheese (with electric mixer); add chilled canned milk and beat together until cheese is blended.
5. Beat in mayonnaise and sugar.
6. Add all of this mixture into the jello and stir gently with spoon. (A drop of green coloring may be added.)
7. Add nuts.
8. Place in buttered casserole dish or square cake pan. Chill until jello sets; cover with plastic wrap.

NOTE: To serve, cut into squares and garnish with lettuce, maraschino cherries and sliced peaches.