1 lb. 4 oz. can pineapple chunks
1 pkg. lemon gelatin
8 oz. pkg. cream cheese

Make and chill a graham cracker crust. Drain a 1 pound 4 ounce can of pineapple chunks - save the syrup. Chill the pineapple. Add water to pineapple juice to make 1 cup, bring to boil, then stir in 1 package lemon gelatin until dissolved. Gradually blend half of hot gelatin into an 8 ounce package creamed cheese warmed to room temperature. When smooth, pour into chilled crust, chill until set. Arrange pineapple on top and spoon remainder of gelatin over all, chill.