(Nathalie Ross)
1 can crushed pineapple (19 oz) - keep juice
2 small lemon jello’s or 1 large
1 pkg cream cheese (250g)
1 cup nutriwhip (whipped)
Graham crust
Prepare jello and cool to room temperature. Add drained pineapple. In separate bowl, cream cheese with juice from pineapple. Mix the two mixtures together and fold in whip cream. Pour over crust in large springpan and let set at least 6-8 hours. I will not be held accountable for any disaster if you substitute any ingredients or do not follow instructions.
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