Pineapple Slices with Jello

1 20 oz. can sliced pineapple, drained (save juice)

1 3 oz. strawberry, raspberry, black cherry or lime Jello

1 C boiling water

1 C pineapple juice (Add a tad water to make 1 cup, if necessary)

Put Jello in bowl and add boiling water, stir until dissolved. Open pineapple can and drain off juice, leave pineapple slices in can. Add the 1 cup of juice to mixture and mix well. Pour Jello mixture in can over pineapple. (You can make 2 small Pyrex bowls with leftover Jello or use to make 2 cans of pineapple Jello.) Refrigerate until firm, usually about 5 hrs. or overnight. Turn can of pineapple slices with Jello over serving dish. Open bottom of can and push pineapple/Jello through. (At Christmas it is very colorful to use a can of strawberry Jello and a can of lime Jello.)