Ingredients
Scale
- 6 ounces lemon jello
- 2 cups boiling water
- 8 ounces cream cheese (softened)
- 20 ounces crushed pineapple with juice
- 12 ounces whipped topping (reserve 4 ounces for topping)
Instructions
- In a medium bowl, dissolve lemon jello in boiling water; let cool for about 20 minutes.
- In a large bowl, mix softened cream cheese and crushed pineapple using a hand mixer until combined.
- Gradually blend in cooled jello mixture until smooth.
- Fold in 12 ounces of whipped topping until well incorporated.
- Pour into a large bowl or 9×13 pan, cover, and refrigerate for at least four hours.
- Serve chilled with reserved whipped topping and fresh fruit garnishes.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (approximately 100g)
- Calories: 158
- Sugar: 19g
- Sodium: 126mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 18mg