6 oz. pkg. orange Jello
16 oz. can crushed pineapple (drain and save juice)
8 oz. cream cheese
12 oz. Cool Whip

In a blender, dissolve Jello in 2 cups boiling water; then add cream cheese by chunks in the blender and beat until cream cheese dissolves. Add 1 cup cold water and 1/2 cup pineapple juice.

Pour into large bowl and refrigerate for about 2 hours until chilled but not gelled. Then fold in pineapple and Cool Whip and put in a mold or large bowl. Chill for several more hours.