1 (8 oz.) cream cheese pack
2 packs (small) Jello
1 large can crushed, drained pineapple
4 cups hot water to melt cheese and Jello
Mix cream cheese and jello into a paste mixture. Add the hot water and stir until dissolved.
Add the pineapple, or other fruit, after the jello is half set.
- Let cream cheese sit out about 6 hours (it will not go bad), until soft and pasty.
- Use 1 cup drained pineapple juice instead of other liquid.
- Make sure water is boiling hot.
- If cheese is lumpy, beat with hand mixer.