Double Cheese Salad (Mary)

1 large package of lemon jello
2 cups boiling water
Dissolve jello in the boiling water and add 3 oz package of cream cheese. Cool.
In a sauce pan combine 15 oz can of crushed pineapple (do not drain) and 1 cup of sugar. Boil 10 min. and cool. I omit the sugar and just add the can of pineapple to the jello cooled whipped jello above.
Add 2 cups of grated mild cheddar cheese. Whip ½ pt of whipping cream – I use Cool Whip sometimes.
Beat jello mixture until foamy and add pineapple, add cheese and fold in the whipped cream. Garnish with chopped nuts (I use walnuts).