Pineapple Salad

• 1 (20 ounce) can crushed pineapple
• 1 (6 ounce) package lemon Jell-O gelatin
• 3 cups boiling water
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) carton Cool Whip, thawed
• 34 cup sugar
• 3 tablespoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 2 egg yolks, beaten

1. Drain pineapple, reserving juice.
2. Dissolve jello in water; add pineapple.
3. Pour into a 13x9 inch dish; chill until almost set, about 45 minutes.
4. In a mixing bowl, beat cream cheese and Cool Whip until smooth.
5. Carefully spread over jello; chill for 30 minutes.
6. 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.
7. Cook 1 minute or until thickened.
8. Cool.
9. Carefully spread over cream cheese layer.
10. Chill for at least 1 hour.

pineapple, boiling water, cream cheese, sugar, lemon juice, water, flour, egg yolks

Taken from www.food.com/recipe/pineapple-salad-31848 (may not work)