This recipe is leftover from Thanksgiving. It is a new favorite! Just make sure to whisk the cream cheese in while it's warm to prevent white chunks!!
1 lg pkg raspberry jello -get ready
8 oz cream cheese
2 cans crushed pineapple
1 pomegranate (seeds)
Combine cream cheese, prepared warm jello, pineapple and pomegranate seeds. Refrigerate & serve with whipped topping. (I like to put whipped topping over the whole pan before serving.)