1. Add boiling water and jello in a large bowl. Mix well until completely dissolved. 2. Add pineapple and stir well. 3. Refrigerate for 30 minutes to cool to room temperature. 4. Remove about 1 cup of whipping cream and place into a piping bag fitted with a tip. Refrigerate. 5. In a separate bowl, combine cream cheese and remaining whipping cream and beat well with a mixer. Add to lime mixture and beat well until combined. Fold in nuts. 6. Pour into a 9x13 baking dish and refrigerate for four hours or overnight. Top with additional whipped topping before serving.