CREAM CHEESE SALAD

CREAM CHEESE SALAD

Makes 9 ½-cup servings.

  • 1 (3 oz.) env. sugar free Jello (lime)
  • 1 c. crushed pineapple in own juice
  • 3 oz. lite cream cheese, room temperature
  • 1/2 c. evaporated skim milk, chilled

 

  1. Mix Jello per package directions.
  2. Drain juice from pineapple and add water to make 1/2 cup liquid.
  3. Add juice to Jello mixture and chill until syrupy.
  4. Beat the evaporated skim milk, making sure that the bowl, beaters and milk are well chilled. Set whipped milk aside.
  5. Beat the cream cheese into Jello. Fold in the whipped milk and drained
    pineapple and chill in mold or glass dish.

 

common thought

Leave a Reply

Your email address will not be published.