#1305 - Pink Salad

(by Pat Klase - friend)

1 - 12oz. Carnation evaporated milk (refrigerate overnight before using) OR 1 - 8oz. Cool Whip
1 medium sized can Dole crushed pineapple (do not drain)
1 - 3oz. box cherry Jell-O
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1/2 cup white sugar
15 maraschino cherries (drained and cut into pieces)

In a saucepan over medium heat add crushed pineapple/juice and white sugar--stir and bring to a boil. Remove saucepan from heat--add cherry Jell-O powder and stir. Add cream cheese and the cherry pieces--stir until cream cheese is melted and mixture is smooth. Let the mixture cool to room temperature. In a mixer add cold Carnation milk--beat until it gets fluffy. Remove from mixer--add pineapple mixture to the beaten milk mixture--stir. Pour mixture into a serving bowl--refrigerate overnight before serving. Keep refrigerated. If using Cool Whip instead of Carnation milk just fold it into the pineapple mixture before refrigerating.