Amish Lime Salad

Heat milk in a small saucepan over low heat until steaming but not boiling, about 3-4 minutes.

Pour the hot milk into a large bowl and add the lime gelatin package, stirring constantly for 2 minutes until completely dissolved.

Add the marshmallows to the warm gelatin mixture and stir until they are fully melted and incorporated, about 2 minutes.

Cut the cream cheese into chunks and add to the gelatin mixture, stirring until smooth and no lumps remain.

Drain the crushed pineapple well and fold it into the cream cheese mixture using a spatula.

Stir in the salad dressing until evenly combined throughout the mixture.

Gently fold the whipped cream into the gelatin mixture in two additions, being careful not to deflate it; blend until no white streaks remain.

Pour the mixture into a 9x13-inch dish or individual serving bowls and refrigerate until set, at least 4 hours or overnight.