1 sm. box lemon pudding
1 med. can crushed pineapple (drain juice and reserve)
1 lg. box lemon Jello
1 c. mayonnaise

Prepare lemon pudding. Make Jello using total 3 cups liquid water and pineapple juice. Add mayonnaise to pudding; add pineapple and Jello. Pour into flat Pyrex dish and refrigerate 3 hours. Cut into squares, serve on lettuce leaf.