1 (20 oz.) can crushed pineapple, drained
2 (6 oz. each) pkg. lemon Jello
4 c. boiling water
1 c. cold water
2 (8 oz.) containers plain yogurt

Dissolve Jello in boiling water. Measure 2 cups Jello and blend with yogurt. Pour Jelly/yogurt mixture into a 13 x 9 inch pan. Chill until set, but not firm. Add cold water to remaining Jello. Chill until slightly thickened. Stir in pineapple and pour over Jelly/yogurt layer. Chill until firm, about 3 hours or overnight. Cut into squares.