1 sm. Jello
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container Cool Whip
1 lg. pkg. cream cheese, softened
1/2 c. sugar
1 graham cracker crust

Make Jello with 1/2 cup boiling water and 1/2 cup cold water. Put in refrigerator until slightly set. Cream together pineapple, Cool Whip, sugar, and cream cheese. Put Jello in creamed mixture and pour into pie crust. Put in refrigerator overnight or until set.