First layer...Mix jello and water, when partially jellied add pineapple not drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second layer...Mix cream cheese and Cool Whip until fluffy. Spread over set Jello. Third layer...Mix flour and sugar together. Add eggs, beat after each addition. Add pineapple juice. Cook until thick. Let cool. Spread over 1st and 2nd layer. Refrigerate. Randy Rigg
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|Serving Size: 1 Serving (3148g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 903 (17%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 31.1g||155 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 4230mg||1302 %|
|Sodium 1432.1mg||49 %|
|Potassium 2055.2mg||54 %|
|Total Carbohydrate 1000.5g||294 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 998.5g|
|Protein 131.5g||188 %|
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Calories per serving: 5314
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