1 pint Cool Whip
1 large box Apricot jello
12 oz. cream cheese
1 can crushed pineapple
water (see below)
Strain pineapple juice and save juice. With juice add water
to make 3 cups liquid. Bring to boil. Add jello, cream cheese,
crushed pineapple, and cool whip. Mix together. Pour into 9 x
13-inch pan. Chill until firm.
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