1 (16 oz.) can crushed pineapple
10 oz. whipping cream
1 (3 oz.) pkg. lemon jello
Ladyfinger cookies

Whip the cream well with electric mixer on high. Strain pineapple juice and set aside. Add crushed pineapple to cream. Heat juice and water (enough for total liquid to equal 1 cup) and dissolve jello in hot liquid. When jello is cooled, mix into cream mixture. Layer a trifle bowl with ladyfingers, then cream mixture, ladyfingers, then cream mixture. Top may be decorated with kiwis, strawberries, or mandarin oranges.