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Preparation
1. Cook Base Mixture
In a medium saucepan, combine water, crushed pineapple with its juices, and sugar. Bring to a boil and simmer for 4–5 minutes, whisking often to prevent sticking or burning.
2. Add Jell-O
Remove from heat and whisk in the orange Jell-O until fully dissolved.
3. Chill Partially
Place the Jell-O mixture in the fridge and chill for about 30 minutes, or until it starts to thicken slightly.
4. Beat Cream Cheese and Cream
In a large mixing bowl, beat the cream cheese until smooth. Slowly add the heavy cream and beat until fully combined and fluffy.
5. Combine Mixtures
Pour the thickened Jell-O mixture into the cream cheese mixture and beat until well incorporated.
6. Set the Salad
Transfer to a serving dish, cover, and chill in the refrigerator for 3–4 hours or until fully set.
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