My Great-Grandma Smith used to make this jello salad every Easter. Everyone looked forward to it. It looks 'Springy' and it's very light and refreshing.
2 pkgs lemon jello
1 large (8oz) block of cream cheese
2 cups hot water
1 can PET or Carnation milk chilled and whipped
1 large can crushed pineapple-drained
1. Soften cream cheese
2.Mix jello, hot water, and cream cheese, & let jell slightly in refrigerator.
3.Whip canned milk until thick, add pineapple, blend with jello mixture, and pour into a 9 x 13 dish. Chill until set.
**My Grandmother always served this by placing a real nice crispy lettuce leaf on a salad plate, then a square of the jello on top, with a small dollop of sugar sweeted mayonaise, and a cherry on top.