1 lg. pkg. lime Jello
2 c. boiling water
1 lb. can crushed pineapple
6 oz. cream cheese, grated
1/2 pt. whipping cream
1 c. cold water (or 1/2 tray ice cubes)

Put Jello into large mixing bowl. Boil 2 cups of water and add to Jello, stirring until gelatin is dissolved. Add 1 cup water (ice cubes will cool solution faster). Add can of crushed pineapple with juice and stir. Grate cream cheese into bowl and stir. Whip cream until it forms soft peaks. Gently fold into mixture. Pour into gelatin mold or 9 x 13 inch pan. Refrigerate 4-6 hours before serving. Turn out onto plate if desired. Makes 10-12 servings.