Lemon Jello

1 3 oz. lemon Jello

1 C boiling water (include pineapple juice to make the 1 cup)

1 T lemon juice

1 8 oz. cream cheese, softened

1 20 oz. crushed pineapple, drained

1 med. size Cool Whip, defrosted

Dissolve Jello in boiling water, add lemon juice. Let thicken slightly in refrigerator. Mix softened cream cheese with pineapple. After Jello thickens, stir in cream cheese and pineapple, fold in Cool Whip. Refrigerate