1 9 inch pie crust 1 20 oz can crushed pineapple
1 8 oz container whipped topping 1 6 oz box pineapple gelatin
1 12 oz container cream cheese
Directions:
1. Drain juice from pineapple. set aside. dissolve the gelatin in the pineapple juice, and
microwave for 1 minute.
2. Mix whipped topping and cream cheese until smooth, mix pineapple into cream cheese
mixture, stir in gelatin, and mix thoroughly. pour into pie crust, and refrigerate for 4 to 5 hours.
