Ingredients
Method of Preparation
Mix jello according to package directions. Drain juice from pineapple and add water to make cup liquid. Add the drained juice to Jello mixture and cool until it is syrupy. Beat the evaporated Skim milk, make sure that the bowl, beaters and milk are well chilled. Keep aside the whipped milk. Beat the cream, cheese into Jello. Fold in the whipped milk and drained pineapple and pour in mold or glass dish. Allow it to cool and enjoy the cream cheese salad. Makes about 91/2 cup servings.