Lemon Angel Salad - cooking recipe

Ingredients

1 (3 oz.) box lemon jello
1 (20 oz.) can crushed pineapple, drained
3 oz. cream cheese, softened with a little liquid from pineapple
8 oz. Cool Whip

Preparation

Dissolve lemon jello in 1 1/3 cups hot water.
Blend rest of the ingredients into the dissolved jello.
Pour into a 7 x 11-inch or 9 x 13-inch casserole pan.
Chill.