|Pineapple||1 Can (10 oz)|
|Unflavored gelatin||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Apricot puree||3 Cup (48 tbs)|
|Almond flavoring||3 Drop|
|Cream cheese||4 Ounce, softened (1 Package)|
|Minced green pepper||2 Tablespoon|
Drain pineapple, reserving juice.
Soften gela tin in pineapple juice.
Heat slowly until gelatin is dissolved and clear.
Add sugar, lemon juice and apricot puree; blend well.
Divide into three portions, making one por tion larger than the other two.
To the larger portion, add almond flavoring.
Pour into a pyramid mold that has been rinsed in cold water.
Chill in freezer until set, but not frozen.
Whip cheese; fold cheese and green pepper into one of remaining gelatin por tions.
Spoon on top of chilled layer.
Chill until set.
Fold pineapple into remaining gelatin portion; spoon over chilled layers.
Chill over night.