3 pkgs. (3 oz. each) lemon or lime jello or a combination of both
2 c. boiling water
2 c. cold liquid
1 c. drained crushed pineapple, save juice
1 can lemon pie filling (or 1 pkg. lemon pudding mix - prepared)
2 c. Cool Whip

Dissolve jello in water. Add liquid (pineapple juice and water). Set till it begins to thicken. Stir in lemon filling. Whip. Reserve 1 cup of this. To the remainder, add crushed pineapple. Pour into 9 x 13 inch pan. Refrigerate till set. Fold Cool Whip into reserved 1 cup of jello. Spread over layer in pan. Chill.