Pink Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (do not drain)
3/4 c. sugar
1 family sized pkg. strawberry Jell-O
4 oz. pkg. Philadelphia cream cheese

Preparation

Heat pineapple and sugar in saucepan.
Add Jell-O and cream cheese.
Stir until dissolved.
Cool completely.
Put can of evaporated milk in refrigerator several days before.
Beat stiff. Fold in mixture.
Put in 9 x 11-inch pan.
Place in freezer.