- 1 (20 ounce) can crushed pineapple
- 1 (6 ounce) package lemon Jell-O®
- 3 cups boiling water
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container frozen whipped topping, thawed
- 3/4 cup sugar
- 3 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons all-purpose flour
- 2 egg yolks, lightly beaten
- Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13-in. x 9-in. x 2-in. dish; chill until almost set, about 45 minutes.
- In a mixing bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.