Lemon Layered Jello Salad

Submitted by Jacque Balmforth

1 - 6 oz. Lemon Jello
1 cup cold water
2 cups boiling water
1 can crushed pineapple (Drain and save juice)

Dissolve Jello in boiling water, then add cold water. Add pineapple and set until firm.

2nd Layer: Mix 1 pkg. dream whip according to directions. Fold in 1 - 8 oz. pkg. softened cream cheese. Spread on firm Jello.

3rd Layer: Cook until thick 1 cup pineapple juice (if not enough reserved juice, add enough water to equal one cup.), 2 beaten eggs, 3/4 cup sugar, and 1 Tablespoon Cornstarch. Cool and add 1 teaspoon Vanilla. Spread on 2nd layer. Top with chopped nuts. Refrigerate until ready to serve.