1 lg. pkg. lemon Jello
1 can crushed pineapple (20 oz.)
2 1/2 c. water
1 lg. (8 oz.) cream cheese, softened
9 oz. Cool Whip
1/2 c. sugar

Heat undrained pineapple, sugar and water to boiling point. Add Jello, then add softened cream cheese. Stir until dissolved. Put in refrigerator until almost jelled. Fold in Cool Whip. Chill.