1 8 ounce can crushed unsweetened pineapple, reserve juice
1 small package pineapple Jello
1 cup boiling water
1 8 ounce package cream cheese, softened
1/3 cup coconut
cold water
Add enough cold water to the pineapple juice to make 3/4 of a cup. In a bowl dissolve Jello and boiling water; add juice mixture. In a different bowl beat cheese for 1 minute on medium high. Gradually add Jello mixture; mix until well blended. Chill until mixture is thickened, but not set. Add crushed pineapple and coconut; pour into a lightly sprayed 4 cup mold. Chill until firm. Unmold. Serve over lettuce leaves if desired.
Jello Index | Recipe Index | Home