Walker Pineapple Salad

  • 2 cups crushed pineapple, drained well
  • 1 cup water
  • 2/3 cup sugar
  • 6 tablespoon white vinegar
  • 2 small lemon Jell-O
  • 1 (8-ounce block) cream cheese
  • 2 cups whipped cream
  1. In a small sauce pan bring the crushed pineapple, water, sugar and vinegar to a boil.
  2. Remove from the heat and stir in the Jell-O packets.
  3. Pour the pineapple mixture into a bowl and refrigerate for 2 hours.
  4. DO NOT LET IT SET UP ALL THE WAY.
  5. Grate the cream cheese and stir into the Jell-O mixture.
  6. Fold the whipped cream into the partially set up Jell-O mixture.
  7. Pour the salad into the serving bowl of your choice and cover with plastic wrap and chill overnight.