(by Mary Neidig - friend)
1 six oz. package of rasperry Jello
1 envelope of Dream Whip
1 eight oz. package Philly Cream Cheese
1 drained can 20 oz. Dole crushed pineapple
Make Jello according to instructions on the box. Refrigerate when cool and leave in refrigerator until it starts to gel.
In small mixer bowl, mix one envelope of Dream Whip according to directions on package. Blend in the cream cheese. Beat until smooth. Set aside.
In separate mixing bowl, whip chilled Jello until it starts to get foamy. Add the Dream Whip/cream cheese mixture to the Jello and mix until smooth. Fold in drained pineapple. Pour into plastic or glass dish the size of a cake pan. Refrigerate overnight. Use spatula to serve.
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