1 package Knox gelatin
20 ounces crushed pineapple, canned
8 ounces cream cheese
1 large tub Cool Whip®
1 cup sugar
1/4 cup warm water
Set cream cheese out to soften and drain pineapple juice into colander. Reserve pineapple juice.
In a medium bowl add Knox gelatin and 1/4 cup of warm water and let it set.
Add enough water to pineapple juice to equal 1 cup. Combine juice and 1 cup of sugar; put into a pan and bring to a boil.
Mix with Knox gelatin.
Cover and put mixture into fridge. Let it set for one to two hours.
Once it has set beat with mixer until it's foamy then add cream cheese. Fold in pineapple and Cool Whip.
Optional: Top with strawberries, or blueberries or fruit of your choice.
Pairs Well With
This recipe is from my sister-in-law, Bev. She brought it to our Thanksgiving dinner and we all went nuts over it. She graciously shared her recipe with me. I plan on making this when we have our summer parties.