Combine crushed pineapple and sugar in a saucepan.

Bring to a slow boil and cook for 5 minutes, stirring occasionally.

Remove from heat and add the strawberry gelatin powder.

Stir until the gelatin is completely dissolved.

Allow the pineapple-gelatin mixture to cool.

In a separate bowl, beat the chilled evaporated milk and cream cheese together until light and fluffy.

Gently fold the cooled pineapple-gelatin mixture into the cream cheese mixture.

Pour the mixture into a 9x13 inch pan.

Chill in the refrigerator until firm, approximately 2 hours.

Cut into squares and serve as a dessert or salad.