White Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese (room temperature)
1 large pkg. lemon jello
1 c. hot water
1 c. pineapple juice
1 large Cool Whip

Preparation

Mash together pineapple and cream cheese.
Make jello using water and pineapple juice.
Set jello in refrigerator until mushy. Fold in Cool Whip.
Put in long container and chill until set. Cut into squares to serve.