Easter Fruit Salad

1 can or 3-1/2 c. fruit cocktail
1 (8 oz.) pkg. cream cheese
1 sm. lemon Jell-O
8 lg. marshmallows
3/4 c. chopped celery
1/4 c. chopped nuts
 2 1/3 c.Whipped topping ( Cool Whip)

Drain the fruit cocktail and heat the juice with the Jello and softened cream cheese and marshmallows. Cool mixture. When it starts to set, add to fruit, celery and chopped nuts. Refrigerate until thickened, about 1/2 hour. Fold in whipped topping. It's now ready to be put into your favorite mold.