Step 1

Add boiling water and jello in a large bowl. Mix well until completely dissolved.

Step 2

Add pineapple and stir well.

Step 3

Refrigerate for 30 minutes to cool to room temperature.

Step 4

Remove about 1 cup of whipping cream and place into a piping bag fitted with a tip. Refrigerate.

Step 5

In a separate bowl, combine cream cheese and remaining whipping cream and beat well with a mixer. Add to lime mixture and beat well until combined. Fold in nuts.

Step 6

Pour into a 9x13 baking dish and refrigerate for four hours or overnight. Top with additional whipped topping before serving.