Lemon Pineapple Salad              


Ingredients
2 boxes (3 ounces each) lemon gelatin
1 can (20 ounces) crushed pineapple with juice
1/4 cup of sugar
16 ounces cream cheese, softened
1 can (15 ounces) lemon pie filling
12 ounces Cool Whip, thawed

Directions:
Put gelatin, sugar and pineapple with juice into one quart saucepan and cook over low heat until gelatin and sugar are dissolved. Cool. Cream together softened cream cheese and lemon pie filling in four quart bowl. Add cooled pineapple mixture and mix well. Add Cool Whip and blend well. Refrigerate for at least six hours before serving.