Nancy's Lime JelloŽ
(Marcia Byer)

20-oz. can crushed pineapple
small box lime JelloŽ
1 teaspoon vinegar
3 1/2-oz. package cream cheese
1 cup heavy cream, whipped

Place pineapple in a small saucepan and heat until hot, but do not boil.  Immediately add lime JelloŽ and stir until it dissolves.  Let cool to lukewarm.  Stir in vinegar, cream cheese (cut in small pieces) until smooth.  Place in refrigerator for ONLY 45 minutes.  In a small mixing bowl, use electric mixer to whip heavy cream.  Fold into JelloŽ.  Place in a mold, if desired.  Refrigerate.  Serve when JelloŽ sets.