3 oz. cream cheese
20 oz. crushed pineapples
6 oz. pistachio pudding
8 oz. Cool Whip

Mix Jello with 2 cups hot water. Drain pineapples, save juice. Use juice instead of cold water, add enough cold water to make 2 cups. Add cream cheese, whip until dissolved, then add Cool whip and beat until mixed together good. Put in refrigerator and chill until firm.