Ingredients
Scale
- 6 ounces lemon jello
- 2 cups boiling water
- 8 ounces cream cheese (softened)
- 20 ounces crushed pineapple with juice
- 16 ounces whipped topping (use only 12 ounces for mixing)
Instructions
- Dissolve lemon jello in boiling water and let cool for about 20 minutes.
- In a large bowl, combine softened cream cheese and crushed pineapple using a hand mixer until smooth.
- Gradually mix in the cooled jello until well combined.
- Gently fold in 12 ounces of whipped topping until fully blended.
- Pour into a serving bowl or pan, cover, and chill for at least four hours.
- Serve chilled with reserved whipped topping and fresh fruit if desired.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 18g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Ensure cream cheese is at room temperature for easy blending. Experiment with different fruits or toppings like toasted coconut or berries to customize your dessert. For a vegan version, substitute cream cheese with a plant-based alternative and use dairy-free whipped topping.
