4 (3 oz. ea.) boxes pineapple jello
2 (20 oz. ea.) cans crushed pineapple (with juice)
1 (8 oz.) pkg. cream cheese, softened
2 (8 oz. ea.) tubs Cool Whip

Drain pineapple juice into small sauce pan (reserve pineapple) and bring to boil. Add jello packets and stir into boiling juice. Remove from heat and let cool until syrupy. Add crushed pineapple and stir in well.

In separate XL bowl whip together softened cream cheese and 2 tubs of Cool Whip. Slowly fold in pineapple syrup mixture until blended.

Pour mix into greased Bundt pan and chill (usually overnight).

Variation: May add green food coloring to make into a wreath for Christmas! Garnish with Maraschino cherries.

Submitted by: Kirsten