Heavenly Salad

Large bowl and add 2 cups of boiling water; stir to dissolve gelatin.

Cool to room temperature and add cream cheese

(softened) with the pineapple juice until there are no lumps.

Then add the Ricotta cheese also softened with pineapple juice.

If not enough pineapple juice to make up 2 cups, use water and add to mixture in the bowl.

Allow to cool in refrigerator until the mixture begins to thicken, then stir in the crushed pineapple.

Pour in a 10 x 13 x 2-inch pan or dish and refrigerate 4 to 6 hours.