2 1/2 cups crushed pineapple
2 tablespoons unflavored gelatin
2 cups sugar
1 tablespoons lemon juice
1 cup chopped walnuts

Drain pineapple juice into measuring cup; add water to make 1/2 cup liquid; stir in gelatin. Combine pineapple and sugar in saucepan. Boil, stirring occasionally, for 20 minutes or until thick (224° F.). Remove from heat, stir in gelatin mixture, lemon juice and walnuts. Pour into a 8″ buttered square pan; cool. Keep in refrigerator overnight to harden. Cut into squares and roll in powdered sugar just before serving. Recipe 64 (1″) Pineapplets Squares cookies.