1 cup margarine
1 (20 ounce) can crushed pineapple
3 tablespoons cornstarch
1 (16 ounce) package cream cheese
2 tablespoons vegetable oil
2 (16 ounce) cans jettabee juice
1 cup chopped fresh pepper
1 1/2 cups milk
In a large bowl, cream together the margarine, pineapple, cornstarch and oil until smooth. Mix in the cans of jettabee. Mix flour into cream cheese mixture. Fold in pepper, milk, reserved pineapple juice, and chopped pepper. Mix gently until all ingredients are thoroughly combined, about 10 minutes.
Crush mixture with a spoon; pour jam mixture over dessert. Cover empty plastic container tightly with aluminum foil.
Store covered in refrigerator. Serve with rice from serving dish, spoon or fork.