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Ingredients
- 1 lg. can evaporated lowfat milk
- 8 ounce cream cheese
- 1 c. boiling water
- 1 sm. box lemon Jello
- 1 lg. can crushed pineapple
Directions
- Refrigerate lowfat milk in the freezer for 2-3 hrs. Mix pineapple and cream cheese; simmer for 10 min on low heat till thickened. Cool. Mix Jello with boiling water. Cool. Whip lowfat milk till peaked. Add in Jello. Mix till peaks. Mix in cheese mix. Refrigerate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1330g | |
| Calories 1722 | |
| Calories from Fat 932 | 54% |
| Total Fat 106.08g | 133% |
| Saturated Fat 60.73g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 356mg | 119% |
| Sodium 1231mg | 51% |
| Potassium 1928mg | 55% |
| Total Carbs 161.49g | 43% |
| Dietary Fiber 3.8g | 13% |
| Sugars 142.88g | 95% |
| Protein 41.88g | 67% |
