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Ingredients
- 1 large box lemon jello
- 8 oz. cream cheese
- 20 oz. crushed pineapple, drained (reserve juice)
- 1/2 pt. whipping cream
Method
- Bring 2 cups of water to a boil.
- Add jello and stir until dissolved.
- Add cream cheese and stir until cream cheese is partially dissolved.
- Add enough water to the pineapple juice to make 1 cup of liquid.
- Add to cream cheese mixture.
- Add pineapple.
- Whip the whipping cream and fold into jello mixture. Refrigerate.
