1 package (3oz.) vegan gelatin substitute such as Carmel's unsweetened gel, KoJel's
unflavored gel or Hain Superfruits (any flavor) (check label to be certain that whichever
brand you choose is vegan)
1/2 cup cold water
1/4 teaspoon lemon juice
1 can (8oz) crushed pineapple, drained
1 cup boiling water
1 package (3oz) Tofutti Better than Cream Cheese (or any other tofu "cream cheese")
2 cups non-dairy whipped topping such as Soy Whip (it's vegan!)
optional: coconut flakes, cherries and/or peaches
In a bowl, dissolved "gelatin" in boiling water; stir in cold water. Chill until slightly thickened (about 1 hour, you can let it set completely and the salad will have a different texture, it won't be as creamy).
Next, in a small mixing bowl, beat tofutti, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. You can also add coconut flakes, cherries, peaches, whatever! Chill until firm, about 3 hours. Voila!