Ingredients
- 6 ounces lemon jello (two 3-ounce boxes)
- 2 cups boiling water
- 8 ounces cream cheese, softened
- 20 ounces crushed pineapple with juice
- 16 ounces whipped topping, use only 12-ounces for the fluff and reserve four ounces for topping and garnishing
