Jello Mold - cooking recipe

Ingredients

3 oz. pkg. cream cheese
1 (6 oz.) can crushed pineapple
1 (3 oz.) pkg. jello (recommend strawberry or apricot)
1 (8 oz.) Cool Whip

Preparation

Let cream cheese soften.
Pour jello into a bowl.
Mash cream cheese into dry jello with pastry blender.
Add 1 cup boiling water.
Mix with wire whisk.
Drain pineapple and set aside juice. Add very cold water to pineapple juice to equal 1 cup.
After hot water add pineapple juice water to jello.
Put in refrigerator to thicken, about 1 1/2 hours.
Fold in pineapple and Cool Whip; chill.