Lemon Fluff
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Ingredients
- 6 ounces lemon jello (two 3-ounce boxes)
- 2 cups boiling water
- 8 ounces cream cheese, softened
- 20 ounces crushed pineapple with juice
- 16 ounces whipped topping, use only 12-ounces for the fluff and reserve four ounces for topping and garnishing
