1 (20 oz.) can pineapple, crushed or chunks
2 (3 oz.) pkgs. pineapple-orange Jello
1 (8 oz.) orange or vanilla yogurt
1/3 c. orange juice (not frozen)

Drain pineapple, reserving juice. Add enough water to make 2 cups and bring to a boil. Dissolve Jello in boiling liquid. Refrigerate about 15 minutes. Whisk in yogurt and orange juice until blended. Stir in the pineapple. Pour into a 2 quart mold or bowl. Chill until firm, (about 4 hours). Makes 10 servings.