1 lg. can evaporated milk
8 oz. cream cheese
1 c. boiling water
1 sm. box lemon Jello
1 lg. can crushed pineapple

Chill milk in the freezer for 2-3 hours. Mix pineapple and cream cheese; simmer for 10 minutes on low heat until thickened. Cool. Mix Jello with boiling water. Cool. Whip milk until peaked. Add Jello. Mix until peaks. Fold in cheese mixture. Chill.