3 pkgs. lemon or lime gelatin (or combination)
2 c. boiling water
2 c. cold water
1 c. drained crushed pineapple
1 can lemon pie filling or a lg. pkg. lemon pudding mix
8 oz. carton whipped topping

Dissolve gelatin in boiling water; add cold liquid (water and juice from pineapple). Let set until gelatin begins to thicken; stir in lemon pie filling or pudding prepared as directed on package. Whip with electric mixer. Reserve one cup of the mixture.

To the remainder add crushed pineapple. Place in a 9x13 inch pan and refrigerate until set. Fold whipped topping to reserved cup of gelatin mixture and spread over first layer and refrigerate.