Recipe

A A A

• 1 (8 oz) can unsweetened crushed canned pineapple, drained , reserve the juice
• 1 (3 oz) package pineapple jell-o
• 1 cup boiling water
• 1 (8 oz) package cream cheese, softened
• 1/3 cup coconut
• cold water

• 1 Add enough water to the reserved pineapple juice to make 3/4 cup.
• 2 In a bowl dissolve jell-o and boiling water.
• 3 Stir well until jell-o is dissolved, about 2 minutes.
• 4 Add 3/4 cup pineapple juice mixture.
• 5 In a separate bowl beat cream cheese on medium high speed.
• 6 Gradually add jell-o mixture.
• 7 Beat until well blended.
• 8 Chill until mixture is thickened, but not set.
• 9 Stir in crushed pineapple and coconut.
• 10 Pour in a 4 cup mold that has been sprayed with cooking spray.
• 11 I used a glass bowl.
• 12 Refrigerate until firm.