1 sm. pkg. cream cheese
1-2 tsp. milk
1 lg. lime Jello
1 (16 oz.) can crushed pineapple, undrained
1 can evaporated milk (12 oz.)

Refrigerate milk 24 hours. Put beaters in freezer before using. Soften cream cheese with milk. Simmer pineapple with Jello powder for 5 minutes. Cool and chill for approximately 1 1/2 hours.

Whip evaporated milk in cold bowl until stiff (about 5 minutes). Add small amount whipped milk to cream cheese until smooth. Then fold cream cheese mixture into whipped milk until well blended and smooth. Fold whipped milk into chilled Jello and blend well. Place in 13 x 9 inch pan and chill until firm.