Pineapple Cream Salad

1. 1

   Boil pineapple and sugar mixture for 5 minutes in a saucepan. Remove from stove and add cream cheese.

2. 2

   Stir until it is dissolved.

3. 3

   Add the gelatin, which has been dissolved in cold water, to the mixture.

4. 4

   Refrigerate until the mixture is partially set.

5. 5

   Then fold in a small container of Cool whip.

6. 6

   Refrigerate overnight in a 12 x 8-inch Pyrex covered dish.

7. 7

   Cut in squares and place on lettuce.

8. 8

   Enjoy!

No additional tips available.