June'S Frozen Yogurt Salad - cooking recipe

Ingredients

2 small boxes lemon jello
2 c. boiling water
1 c. cold water
1 (8 oz.) pkg. lite cream cheese, softened
1 qt. vanilla frozen yogurt, softened
1 (15 oz.) can pineapple, drained well
1 pt. strawberries, sliced

Preparation

Mix jello with boiling water until dissolved.
Add cold water. With mixer on low speed, beat cream cheese into jello until smooth. Gradually add frozen yogurt and beat until smooth.
Stir in pineapple and strawberries.
Pour mixture into 9 x 13-inch container.
Garnish with nuts and maraschino cherries (if desired). Chill until firm.
Cut into squares and serve immediately.