10 inch springform pan
2 pkgs. Knox gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) container whipped topping
1 (20 oz.) can crushed pineapple & juice
1 pkg. strawberry glaze
1 c. sugar

Mix gelatin in boiling water. Put in softened cream cheese. Stir well. Add sugar a little at a time. Fold in whipped topping and crushed pineapple alternately. Pour into springform pan. Refrigerate 24 hours. Top with package of strawberry glaze.