1 (12 ounce) package cream cheese, softened
1 (8 ounce) can refrigerated pineapple juice concentrate
1 (3 ounce) package instant lemon pudding mix
1 cup boiling water
1 cup white sugar
1 cup butter
Mix together cream cheese, pineapple juice concentrate, lemon pudding mix and boiling water. Chill before rolling into balls.
Roll the balls in whipped cream until they are the size of peas. Remove from chillers. Place each ball in freezer bag, seal and shake to coat. Cover and freeze at least 3 hours. Roll in sugar as needed to keep sugar from sticking. Cut into squares. Serve squares.