1 pkg. lemon jello
1 c. boiling water
2 c. crushed pineapple (undrained)
1 tbsp. lemon juice
1/4 c. sugar
1 (4 oz.) pkg. cream cheese, room temperature
1 sm. jar red pimento (optional)
1/2 c. whipped cream

Cook in saucepan crushed pineapple, lemon juice and sugar. Cook at a rolling boil; add lemon jello that has been dissolved in 1 cup boiling water. Let set in refrigerator.

When set, add cream cheese and mix. Fold in whipped cream. Add sliced pimento, drained (optional). Place in jello mold; refrigerate.