Deer Path Salad

Instructions

1. Drain juice from the large can of crushed pineapple, reserving 1/4 cup of liquid.
2. Add 1/4 cup of the reserved pineapple juice to the unflavored gelatin envelope and dissolve.
3. Add 1/2 cup of sugar to the drained pineapple and stir.
4. Bring the mixture to a boil and cook for 5 minutes, then remove from heat.
5. Mix the dissolved gelatin into the pineapple mixture.
6. Break the 8 ounces of cream cheese into the mixture and stir until nearly melted.
7. Add 2 cups of Cool Whip and mix well.
8. Pour the mixture into a mold or square pan and refrigerate until set, about 2 to 3 hours.