Pineapple Bavarian Mold - cooking recipe

Ingredients

1 (6 oz.) pkg. lemon jello
2 c. boiling water
1 1/4 c. cold water
1 (8 1/4 oz.) can crushed pineapple in juice
1 c. thawed Cool Whip

Preparation

Dissolve jello in boiling water.
Add cold water and pineapple with juice.
Chill until thickened.
Stir to distribute fruit. Measure 1 3/4 cups and pour into an 8 x 4-inch loaf pan or 6-cup mold.
Chill 5 minutes.
Blend whipped topping into remaining jello mixture.
Carefully spoon onto mold.
Chill until firm, about 4 hours.
Unmold.
Serves 10 people or 5 cups.