SEA FOAM SALAD

SEA FOAM SALAD 20 oz can crushed pineapple 3 oz box lime jello gelatin 8 oz cream cheese, softened 8 oz cool whip Drain crushed pineapple. Reserve the juice. Set aside. In a large bowl add cream cheese. Set aside. In small pot add pineapple juice and jello. Bring to a boil while constantly stirring to dissolve the jello. Pour over cream cheese. Using a fork break up the cream cheese and mix with the jello. Allow it to gel in the refrigerator for 45 minutes. Add pineapple and cool whip. Stir well together. Store in refrigerator till ready to serve.