Easter Fruit Salad

1 can or 3-1/2 C fruit cocktail
1- 8 oz pkg cream cheese
1 small lemon Jello
8 large marshmallows
3/4 C chopped celery
1/4 C chopped nuts
1/2 pint whipping cream or 2 1/3 C 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. Beat whipping cream and fold in. It's now ready to be put into your favorite mold.