2 (3 oz.) pkg. orange Jello
1 (8 oz.) pkg. Philadelphia cream cheese
1 lg. can crushed pineapple, drained

Mix cheese and Jello. Then add 4 cups boiling water. Stir until well dissolved. When begins to thicken add crushed pineapple. Refrigerate.

SAUCE FOR SALAD:

2 tbsp. cornstarch
3 tbsp. sugar
1 egg yolk
Enough water to mix

Use juice from pineapple in salad. Heat pineapple juice before adding to mixture. Use double boiler and cook until thick. Thin with water if needed to spread smooth. Refrigerate and spread over salad before serving.