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Ingredients
- 1 peach or apricot jello
- 1 (No. 2) can crushed pineapple
- 1/2 c. sugar
- 8 oz. Cool Whip
Method
- Soften cream cheese.
- Mix pineapple and sugar in pan.
- Bring to boil.
- Add jello and stir.
- Refrigerate until lightly jelled. Slowly add to softened cream cheese.
- Fold in Cool Whip.
- Pour into pretty glass bowl and refrigerate.
- Serves 16 to 20.