Step 1

a dish or mold with a light-tasting non-stick cooking spray.

Step 2

hot water into a small bowl with jello and stir until jello is dissolved, and set the bowl aside to cool.

Step 3

cream cheese in a large bowl with an electric mixer just until it is broken up into large chunks, not creamy.

Step 4

pineapple to the cream cheese and mix them together.

Step 5

the jello into the cream cheese mixture and stir to combine.

Step 6

in the nuts and celery, then pour into the prepared dish or mold.

Step 7

for about 8 hours or overnight until the salad is firm.

Step 8

by setting the mold in a pan that has a few inches of warm water in it; use a sharp knife to  separate the salad away from the sides of the dish.

Step 9

a plate over the dish and turn it all upside down to unmold the salad onto the plate. Remove the mold, garnish the salad, and chill in the refrigerator before serving.