8 1/2 oz. can crushed pineapple syrup plus water = 1 cup
3 oz. pkg. lemon Jello
8 oz. softened cream cheese
2 c. mashed ripe avocado
1/4 c. sugar
1/2 pt. sour cream
9 inch baked pie shell

Drain pineapple, reserve syrup. Add water to make 1 cup. Mix with Jello in saucepan. Cook over medium heat until dissolved. Cool to room temperature. Beat cream cheese and avocado until smooth. Blend in sugar and sour cream. Gradually add 2/3 cup cooled gelatin. Beat to mix well. Pour into pie shell. Chill. Combine remaining gelatin and crushed pineapple. Spoon over avocado mixture. Chill until firm.