Boil some water, measure 2 c., pour into a big bowl, then pour in jello packets. Add sugar and whisk until jello and sugar are dissolved. Then whisk in 1 c. cold water. Next, stir in crushed pineapple (make sure it's drained). Pour into a 9x13" pan and place in the refrigerator until it's mostly set.

Whip cream until peaks form. Scrape jello in the pan with a spoon to break up. Transfer jello to a large bowl and fold in the whipped cream with the chopped nuts. Cover and refrigerate until ready to serve.