SPRING JELLO SALAD

SPRING JELLO SALAD 1 package (3 oz) lemon jello 1 package (3 oz) lime jello 2 cups boiling water 1 package (8 oz) cream cheese, softened & cubed (reg or dairy free) 1/2 cup real mayonnaise 1/2 cup canned coconut milk 1 can (8 oz) crushed pineapple, drained 3/4 cup chopped walnuts 1 package (10 oz) colored mini marshmallows In a large mixing bowl, combine lemon and lime jello with boiling water. Whisk until fully dissolved. Add cream cheese and let sit for a minute or two and then beat on high speed with a hand held mixer until smooth. Stir in coconut milk, mayonnaise, and drained pineapple. Pour mixture into a 9x13 inch pan and sprinkle evenly with walnuts. Top with marshmallows, cover, and refrigerate several hours until set. Serve cold.