Shamrock Salad

2 (8ounce) cans crushed pineapple in juice, undrained
1 (4 serving size) package sugar free lime gelatin
½ cup boiling water
8 ounce fat free cream cheese, softened
1 cup Cool Whip free
11 ounce can mandarin oranges, well drained

Drain the pineapple, pouring the juice into a 1 cup measure. Add enough water to bring the volume up to ¾ cup. Set aside. Place the gelatin in a large heat-proof mixing bowl. Add the boiling water and stir until the gelatin is dissolved. Add ½ cup of the reserved pineapple juice and stir well to mix thoroughly. Place the bowl in the refrigerator and chill for about 30 minutes, or until the gelatin is the consistency of raw egg whites. Place the cream cheese in a medium bowl and beat until smooth. Beat in remaining ¼ cup pineapple juice and set aside. After the gelatin has chilled to the proper consistency, beat the gelatin with an electric mixer for about 1 minute or until foamy. Add the cream cheese mixture and beat until smooth. Gently fold in the cool Whip, then the drained pineapple and mandarin oranges. Pour the mixture into an 8-inch square pan and chill for 8 hours or until firm. Cut into squares and serve.

Calories: 98