2 env. plain gelatin
3/4 c. sugar
1 (8 oz.) can crushed pineapple
1 (8 oz.) cream cheese, room temperature
1 (8 oz.) Cool Whip
1 tbsp. lemon juice
1/2 c. water

Drain pineapple. In a saucepan mix pineapple juice and sugar; bring to a boil and remove from heat. Dissolve gelatin in the 1/2 cup water, then add to pineapple juice and sugar mixture, mixing well. Add lemon juice and stir. Refrigerate this mixture until thickened, not fully set. In a bowl, beat cream cheese until creamy and add pineapple pulp, mixing well after each addition. Now, work in the partially thickened gelatin mixture into cream cheese mixture.

Gradually, add Cool Whip and mix well. Oil the mold with mayonnaise and pour into the gelatin mixture. Refrigerate until set. Six cup mold.