1 1/4 c. sugar
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.)
1 pkg. lemon Jello (regular size)
1 pt. whipping cream

Cream sugar and cream cheese together in heavy skillet. Add pineapple, cook mixture over medium heat until comes to a boil, stirring to keep from scorching. Remove from heat, add Jello, stirring to blend. Let cool.

When completely cool, fold in whipped cream. Set in refrigerator overnight if possible.