Pineapple Yum Yum Salad - cooking recipe

Ingredients

1 (14 ounce) can crushed pineapple
1 (6 ounce) box lemon Jell-O gelatin
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 pint whipped cream

Preparation

In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
Remove from the heat.
Stir in the lemon jello followed by the cream cheese.
Use a mixer, if needed, to get any lumps of the cream cheese out.
Chill about 20 minutes.
Fold in the whipped cream and spoon into a large pretty glass bowl.
Chill at least 2 hours before serving.