1 (6 oz.) pkg. lemon jello
1 1/4 c. cold water
1 c. thawed Cool Whip
2 c. boiling water
1 (8 1/4 oz.) can crushed pineapple in juice

Dissolve jello in boiling water, then add cold water and pineapple with juice. Chill until thickened. Stir to distribute fruit. Measure 1 3/4 cups of jello mixture and pour into an 8x14-inch loaf pan or a 6-cup mold. Chill 5 minutes. Blend whipped topping into remaining jello mixture. Carefully spoon into mold or loaf pan. Chill until firm, about 4 hours. Unmold when firm. Makes 5 cups or 10 servings.