Pineapple Salad Recipe

• 1 pint Whipped Cream
• 1 (14 oz) Pineapple (crushed)
• 1 (6 oz) Lemon
• 2 (8 oz) Philadelphia Cream Cheese (softened)

• Take a medium saucepan; boil crushed pineapple over a medium heat.
• Now remove the saucepan from the heat.
• Add lemon and cream cheese; blend it well until the lumps in the cream cheese is removed.
• Allow it cool down for 20 minutes.
• Fold it in the whipped cream and scoop into a large glass bowl.
• Refrigerate it for 2 hours; enjoy the salad.