2 c. water
1/4 c. sugar
14 oz. crushed pineapple with juice
2 (3 oz.) pkgs. red Jello
2 (3 oz.) pkgs. softened cream cheese
9 oz. Cool Whip

Bring water, sugar and pineapple to a boil. Add Jello and let cool until partially set. Cream the cream cheese. Slowly add the Jello mixture and fold in Cool Whip. Place mixture in a 9x13 pan. Chill.