Pineapple Cream Cheese Jello:
1 1/2 packages plain gelatine (or 3 tsp gelatine powder)
1/4 cup water
1/4 cup pineapple juice taken from can of pineapple below
20 oz can crushed pineapple
8 oz cream cheese
1/2 cup sugar
8 oz container Cool Whip
Directions:
Sprinkle gelatine over water and pineapple juice and allow to bloom.
Melt in microwave or over stove and cool.
Beat cream cheese and sugar together. Beat in melted gelatine.
Fold in Cool Whip and pineapple.
Pour into 9x13 glass pan and chill overnight.
