1 (8 oz.) pkg. cream cheese
1 med. size can crushed pineapple
1 lg. box Jell-O
1 can evaporated milk

Heat in pan until cream cheese melts; cream cheese, pineapple, (not drained) and Jell-O. Keep stirring while heating. Remove from heat to cool off a bit. Chill canned milk in freezer until crystals form around edge of bowl. Whip milk until it forms a peak. Add cream cheese, pineapple and Jell-O mixture to whipped milk folding together gently. Refrigerate until set.

Choose the flavor of Jell-O to obtain the color of salad you want.