Layered pineapple salad

What you need

• 1-1/2 cups cold water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese , cubed, softened
• 1 cup Jet-Puffed Miniature Marshmallows
• 2 cups thawed Cool Whip Whipped Topping
• 1 can (14 oz/398 mL) crushed pineapple , drained
• 1/2 cup chopped walnuts
• 2 pkg. (85 g each) Jell-O Cherry Jelly Powder
• 1-1/2 cups cold water
   
  

  Make It

• 
  Add 1 cup boiling water to lemon jelly powder in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
  
• 
  Stir Cool Whip, pineapple and nuts into lemon jelly; pour into 4-L serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry jelly powders in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
  
• 
  Spoon cherry jelly over lemon jelly layer. Refrigerate 2 hours or until firm.
  
  
  Cr : layered-pineapple-salad