LEMON JELLO
2 sm. pkgs. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can crushed pineapple
1 lg. Cool Whip
Dissolve Jello in 2 cups boiling water. Drain pineapple reserving juice; add enough cold water to make 2 cups. Stir cream cheese in hot mixture and add crushed pineapple. Chill until partially set; add Cool Whip, mix thoroughly and set again.