Yield: 1 Servings
|2 packs||(3 oz) lemon jello|
|2 packs||(8 oz) cream cheese|
|½ pint||Whipped cream|
|1 can||(large) crushed pineapple|
|1 cup||Crushed nuts|
Drain the pineapple and reserve juice; add enough water to the juice to make 2 cups. Heat the liquid to a boil and add jello, mix until dissolved.
Chill until thick as syrup. Mash cream cheese and add to jello mixture. Mix well (I use a mixer). Add whipped cream and nuts, mix well. Pour into a 9x 12 dish and chill well.
Note: the above recipe works very well with non-fat cream cheese nad non-fat whipped cream.
Posted to EAT-L Digest by Sue Plumley <splumley@...> on Dec 18, 1997