1 (6 oz.) pkg. lemon gelatin
2 c. boiling water
1 (8 oz.) pkg. Cream cheese softened
1 (20 oz.) can crushed pineapple with juice
1 (12 oz.) carton whipped topping

Dissolve gelatin in water. Gradually add gelatin mixture to cheese. Cool until partially set. Add pineapple and fold in whipped topping. Fits in 9 x 13 pan.

It does set better if you drain a little juice off pineapple.