Creamy Pineapple Salad

By á-18111

Ingredients

• 1 can 20 oz. crushed pineapple in juice
• 6 oz. line jello
• 1/2 tsp salt
• 2 cups boiling water
• 2 TBS lemon juice
• 1 8 oz. package of cream cheese
• 1/4 tsp ginger

Preparation

Step 1

Drain pineapple, (reserve juice)Add water to juice to make 1 1/2 cups. Desolve jello and salt in boiling water. Add measured juice and water and lemon juice. measure 2 1/2 cups and pour into a 6 cup mold. Chill until set but not firm. meanwhile beat cream cheese and ginger until soft and creamy. Very slowly blend in remaining gelatine. stir in pineapple. chill until slightly thickened. spoon over the jello in the mold. Chill until firm and then unmold.