1 lg. pkg. red Jello
1 lg. Cool Whip
1 lg. can crushed pineapple

Prepare Jello as directed using 1/2 cup less liquid. (Drain pineapple and use juice instead of water to make up the difference of 3 1/2 cups.) Refrigerate. Let Jello stand at least 6 hours. Before serving, fold crushed pineapple in Jello and thaw Cool Whip. Top with Cool Whip.