PINEAPPLE-CREAM CHEESE SALAD|
1 can evaporated milk
1 (8 oz.) pkg. cream cheese
1 can crushed pineapple,
1 c. water
1 box jello (lime or lemon)
1/2 c. sugar
Chill evaporated milk in refrigerator freezer. Soften
cream cheese. Drain pineapple. Boil 1/2 cup sugar in 1 cup
water 2 minutes. Add jello; stir until dissolved. Add crushed
pineapple and cream cheese, that have been mixed together. Set
aside. Beat chilled milk until it forms peaks. Fold in
pineapple-cream cheese mixture. Refrigerate until ready to
serve. Serve on lettuce. Serves 8.
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