Prepare the gelatin according to the package directions, then cool to room temperature.
Using an electric mixer, blend the cream cheese and pineapple until smooth. Whisk the cream cheese mixture into the cooled gelatin liquid until thoroughly combined. Stir in the soda and food coloring. Pour the mixture into a 9-by-13-inch baking dish. Refrigerate until the salad is set, overnight.
Serve the salad cold.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe Courtesy of Guelda Barker