2 pkg. lemon Jello
1 c. hot water
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (16 oz.) size Cool Whip
1 (20 oz.) can crushed pineapple, drained

Suggestion: Use juice from the pineapple with the water to make 1 cup.

Dissolve Jello in hot water. Set aside to cool. Cream sugar and cheese together. Add Jello. Whip Cool Whip into this mixture. Add crushed pineapple. Pour into graham cracker pie shells. Refrigerate.