1 1/4 c. crushed pineapple
1 pkg. lemon Jello
2 c. whipped topping
Graham cracker crust in a 9 x 12 inch dish

Bring pineapple to boil; add Jello. Stir until Jello is dissolved. Add sugar. Stir well. Place mixture in refrigerator until thickened. Fold whipped topping in Jello mixture. Pour in over graham cracker crust. Place in refrigerator to cool until firm, about 30 to 45 minutes.