1 pkg. lime Jello
1 (3 oz.) pkg. Philadelphia cream cheese
8-10 lg. marshmallows or 80-90 miniature
1 (6-8 oz.) can crushed pineapple
1 sm. carton whipping cream

Dissolve Jello in 2 cups hot water. Put marshmallows into mix. Let marshmallows melt in the hot liquid. Break up cream cheese into small bits. You can either put half of the package, or if you want, the whole package of cheese into the liquid mixture.

Add the 1 small flat can of crushed pineapple into the mixture AFTER pineapple has been drained of its juice. Save the juice for breakfast; it's good for you.

Put into a shallow container into the refrigerator, until just before it sets very hard. Should be solid, but not so solid that you can't mix the whipped cream into it.

When you stick your finger into it and it feels relatively solid, whip the whipping cream until it gets pretty firm, then FOLD whipped cream mixture into the jello mixture. Then refrigerate again to get firm (preferably overnight).