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2 c. boiling water
1 large pkg. Lemon Jello
1 (8 oz.) pkg. cream cheese,cubed
1 (8 oz.) can crushed pineapple

Pour dry Lemon Jello into a blender. Add 2 cups boiling water.
Blend till gelatin is dissolved. Add cream cheese. Blend. Add
pineapple, juice and all, and blend for about 2 seconds. Pour into
an 8 x8 inch glass baking dish. Refrigerate until set. Cut into
squares and serve on lettuce leaves, if desired. Double the
recipe for a 9x12 inch dish. This is a wonderful refreshing salad
and so quick and easy to make. I'm always asked for the recipe.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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