20 oz. can crushed pineapple
small box of lime jello
1/2 cup water
8 oz. softened cream cheese
1 cup cool whip

Put pineapple with juice in saucepan. Add water. Cook until very hot, almost to boiling. Add jello, stir until dissolved. Set aside to cool. Cut up cream cheese and stir into jello. Add cool whip.

Pour into a 9 inch pie plate or an 8 inch square dish.

Refrigerate until set.