20 oz. can chunk pineapple in syrup, drained, reserve syrup
1 pkg. lemon jello
8 oz. cream cheese, softened
1 graham cracker crust
Chill pineapple. Add water to reserved syrup to make 1 cup. Bring to a boil. Stir in jello until dissolved. Gradually blend cream cheese into 1/2 of hot gelatin. When smooth, pour into into crust. Chill until set. Arrange pineapple on top and spoon remaining jello on top and chill until set.
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