Prepare lime jello according to package directions.

Refrigerate the jello until it begins to set but is not fully solid.

In a large bowl, mash in the cream cheese until the mixture is smooth and free of lumps.

Drain the crushed pineapple thoroughly and add it to the cream cheese mixture.

Gently fold in the whipped cream or substitute.

Add the crushed nuts to the mixture.

Transfer the salad to a serving dish or individual bowls.

Refrigerate overnight or for at least 4 hours to allow the salad to fully set.

Before serving, decorate with split cherries, if desired.