Grape and pineapple combine flavors for a deliciously different salad. Molds beautifully.

1 (13 1/2 oz.) can crushed pineapple, juice & all
1 (3 oz.) pkg. grape gelatin
16 lg. marshmallows
1 pkg. (8 oz.) cream cheese, softened
1/4 c. milk
1 env. whipped topping mix

Heat first 3 ingredients until marshmallows are melted. Set aside to cool a bit. In large bowl beat cream cheese and milk until smooth. Fold in 1 envelope of topping mix whipped according to directions. When the gelatin mixture has cooled, combine the 2 mixtures and pour in attractive serving or mold. Refrigerate until salad sets.