2 c. boiling water
1 pkg. black raspberry jello (optional)
1 pkg. Philadelphia (or Borden's) cream cheese
1 sm. can crushed pineapple (about 3/4 c. when drained)

Put black raspberry jello in bowl and dissolve with 1 1/2 cups boiling water; cool. Mix remaining 1/2 cup hot water with cream cheese. Mix jello and cream cheese mixture together and chill until thickened, then add the drained pineapple. Pour in well-oiled individual or large mold, and congeal.

If cream cheese lumps, beat lightly with egg beater.