Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. lime jello
1/2 tsp. salt
2 c. boiling water
2 Tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1/4 tsp. ginger

Preparation

Drain pineapple, reserving juice.
Add water to juice to make 1 1/2 cups.
Dissolve jello and salt in boiling water.
Add measured liquid and lemon juice.
Measure 2 1/2 cups and pour into a 9 x 5-inch loaf pan.
Chill until thick.
Beat cream cheese and ginger until creamy; very slowly pour in remaining jello.
Stir in pineapple.
Chill until slightly thickened.
Spoon into pan over jello.
Chill about 4 hours.
Unmold.
Yield: 12 servings.