|Lime gelatin||6 Ounce (1 package)|
|Stuffed green olives||8 Ounce, sliced (1 bottle)|
|Chopped nuts||1 Cup (16 tbs)|
|Lime gelatin||3 Ounce|
|Hot water||1 3⁄4 Cup (28 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 can, No.2 size)|
|Cream cheese||12 Ounce, softened (1 package)|
|Heavy whipping cream||1 Cup (16 tbs)|
Prepare lime gelatin according to directions on package; pour into large cake pan.
Add olives and nuts, distributing evenly.
Chill until firm.
Dissolve lemon gelatin in hot water; add drained pineapple.
Chill until partially congealed; fold in cream cheese whipped with cream.
Pour over firm lime gelatin.
Chill until set.