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Pineapple Cream Cheese Loaf

1 can (20 ounces) crushed pineapple in juice
2 packages (4-serving size) or 1 package (8-serving size) Jell-O Brand Lime Flavor Gelatin
1/2 teaspoon salt (optional)
2 cups boiling water
2 tablespoons lemon juice
1 package (8 ounces) cream cheese, softened
1/4 teaspoon ginger

Drain pineapple, reserving juice. Add cold water to juice to make 1-1/2 cups. Dissolve gelatin and salt in boiling water. Add measured liquid and lemon juice. Measure 2-1/2 cups of the gelatin; pour into 9 x 5-inch loaf pan or 6-cup mold. Chill until set but not firm.

Meanwhile, with electric mixer at medium speed; beat cream cheese and ginger until soft and creamy; very slowly blend in remaining gelatin. Stir in pineapple. Chill until slightly thickened. Spoon over clear gelatin in pan. Chill until firm. about 4 hours. Unmold. Serve as dessert or salad.

Makes about 6-1/2 cups or 12 servings

From Jell-O Fun and Fabulous Recipes Cookbook 1988