Recipe provided by Jackie McGlone
Ingredients:
2 (8oz.) cream cheese
8 oz. crushed pineapple, drained (save juice)
1 small box instant French vanilla pudding
Directions:
Soften cream cheese, add pineapple and pudding.
Mix well, adding juice from pineapple as needed, to thin down.
Chill until set.
Serve with cinnamon graham crackers.