Drain pineapple well. Reserving juice and add water to it to make 2 1/4 cups of liquid.
In a medium bowl, mix cream cheese with dry jello, until well combined.
Bring pineapple liquid to a boil and combine with the cream cheese mixture. Stir until jello and cream cheese are dissolved. Refrigerate until jello is almost set, but still a little jiggly. About 1 1/2 - 2 hours.
Add the pineapple and nuts and stir well to combine.
Pour mixture into an 8 inch pan and spread evenly.
Cover and refrigerate for at least a few hours until set well.
Cut into squares and serve with a dollop of whipped cream if desired.
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