Judy Rigney Kesselring
- 1 3 oz package Jello (any flavor)
- 1 8 oz package cream cheese-softened
- 2 cups boiling water
- 1 small can pineapple chunks in syrup
Drain pineapple and keep 1 cup of the syrup
Dissolve Jello in boiling water in a blender container.
Add softened cream cheese and pineapple syrup. Blend until smooth.
Put pineapple chunks in mold, pour Jello mixture carefully over.
Put in refrigerator until solid. Approximately 4 hours.