Pink Salad

Ingredients

• ⅔ cups Water
• ⅔ cups Sugar
• 6 ounces, weight Jell-O (I Used Black Cherry)
• 8 ounces, weight Canned Pineapple, Drained
• 15 ounces, weight Canned Pears, Drained
• 8 ounces, weight Philadelphia Cream Cheese
• 14 ounces, fluid Eagle Brand Milk

Preparation Instructions

1. Boil water, sugar, and Jell-O packet together in a pan over high heat until dissolved.
2. In a food processor add 1 small can of pineapple pieces and 1 can of pears (both drained). Process until fruit is smooth.
3. In an electric mixer, mix cream cheese, and 1 can of Eagle Brand Milk.
4. Pour processed fruit into cream cheese mixture and combine.
5. Add Jell-O to the fruit/cheese mixture and beat until well blended.
6. Pour your Pink Salad into individual cups or a gelatin container and refrigerate until firm.