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Ingredients
- 1 (3 oz.) pkg. lemon jello
- 1 c. boiling water
- 1 (8 oz.) pkg. cream cheese (room temperature)
- 1 (No. 2) can crushed pineapple (undrained)
- 1/2 pt. Cool Whip
Method
- Dissolve jello in boiling water; cool in refrigerator.
- Blend pineapple and cream cheese until smooth. Add to jello mixture; chill until slightly thickened, then fold in Cool Whip. Chill until firm. This keeps well for several days.