Here is another of my mothers recipes. This Jell-O salad was always on the table at Thanksgiving. It was always made with lime Jell-O, but I have used lemon or pineapple flavors which are also very good.

Pineapple Jello Salad

1 Reg. size lime Jello
8 oz. cream cheese brought to room temp.
20 oz. can crushed pineapple, well drained and save juice.
1/2 of 8 oz. Cool Whip

Put Jello in a medium sauce pan. Add enough water to juice to make 2 cups, add to Jello, and heat on medium until Jello is dissolved. Add softened cream cheese and stir till melted. (I use an old fashion egg beater to speed this along and also keep it over the medium heat as I do this.) Stir in well drained pineapple. Pour into a large bowl and refrigerate until jelly like. Fold in Cool Whip. Pour into a mold and refrigerate over night. Unmold and serve.

I use sugar free Jello, Lite cream cheese, and sugar free Cool Whip now and it turns out fine.

I remember Cool Whip coming in a small 4 oz. size years ago, and that is what was originally used in this recipe.

Ginny Lee-upstate NY

http://www.nancyskitchen.com