1 sm. strawberry Jell-O
1 (#2) can crushed pineapple
1 tsp. lemon juice
1 (8 oz.) cream cheese
1/2 c. sugar
1 can Milnot, chilled (evaporated milk with vegetable oil)

Drain pineapple; save juice. Heat juice to boiling. Dissolve Jell-O in pineapple juice. Add lemon juice; chill. Cream together cheese and sugar until fluffy. Add crushed pineapple. Whip Milnot until stiff. Fold into Jell-O/cheese mixture. Refrigerate and serve.