This recipe for Pineapple Cream Cheese Mold, by Eva Mae Revels, is from The Jamison Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 lb. cream cheese 1 small can crushed pineapple 1 small package lime jello
Drain Pineapple. (Use juice in Jello). Mix cream cheese and pineapple together well. When jello is partially set, beat with egg beater until light green color. Then mix in pineapple and cream cheese and pour in mold and set in refrigerator.
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