Chocolate Crumb Crust (see below)
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
1/2 tsp. grated lemon peel
1 (15 1/4 oz.) can crushed pineapple in its own juice
1 (8 oz.) can pineapple tidbits in its own juice
2 env. unflavored gelatin
2 1/4 c. whipping cream, whipped

Prepare crumb crust; set aside. Blend cream cheese with sugar and lemon peel. Drain juice from crushed pineapple and tidbits into saucepan. Sprinkle gelatin over juice. Place over low heat and stir until gelatin is dissolved. Add crushed pineapple to cream cheese mixture.

Stir gelatin into cream cheese mixture. Thoroughly fold in whipped cream. Pour over crust in 9 inch springform pan. Chill at least 5 hours or overnight. Remove sides of pan. Garnish with pineapple tidbits, shaved chocolate or fresh mint, if desired. 10 to 12 servings.

CHOCOLATE CRUMB CRUST:

2 1/4 c. chocolate wafer crumbs
1/2 c. butter, melted

Mix ingredients; press firmly into bottom of 9 inch springform pan.