White Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese (room temperature)
1 (No. 2) can crushed pineapple (undrained)
1/2 pt. Cool Whip

Preparation

Dissolve jello in boiling water; cool in refrigerator.
Blend pineapple and cream cheese until smooth. Add to jello mixture; chill until slightly thickened, then fold in Cool Whip. Chill until firm. This keeps well for several days.