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PINEAPPLE CREAM CHEESE DESSERT 
1 (1 lb. 4 1/2 oz.) can pineapple chunks
1 pkg. lemon jell-o (gelatin)
1 (8 oz.) pkg. cream cheese

Make and chill a graham cracker crust. Drain pineapple chunks. Reserve the syrup. Chill the pineapple. Add water to pineapple syrup to make 1 cup.

Bring to a boil, then stir into lemon gelatin until completely dissolved. Gradually blend half of hot gelatin into cream cheese warmed to room temperature. When smooth, pour into chilled crust. Chill until set.

Arrange pineapple on top and spoon remainder of gelatin over all. Chill.

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