Pineapple Sponge

• 1 large can crushed pineapple
• 1 cup sugar
• 2 Envelopes Knox gelatin
• 1 large carton La creme or Cool Whip

Directions

Mix pineapple and sugar in pan, bring to a boil. Cook 9 minutes.

Dissolve Knox in 1/4 cup cold water. Mix with hot pineapple mixture. Let cool until partly set like Jello. Whip until frothy; add container of La Creme or Cool Whip. Pour into a 9 x 13 inch pyrex dish. Refrigerate until firm. Cut into squares to serve.

By Joyce