- 1 large can crushed pineapple
- 1 cup sugar
- 2 Envelopes Knox gelatin
- 1 large carton La creme or Cool Whip
Mix pineapple and sugar in pan, bring to a boil. Cook 9 minutes.
Dissolve Knox in 1/4 cup cold water. Mix with hot pineapple mixture. Let cool until partly set like Jello. Whip until frothy; add container of La Creme or Cool Whip. Pour into a 9 x 13 inch pyrex dish. Refrigerate until firm. Cut into squares to serve.
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