Pineapple Pie - cooking recipe

Ingredients

1 can tidbit pineapple (No. 2)
8 oz. pkg. cream cheese
4 oz. box lemon jello
graham cracker crust

Preparation

Drain pineapple and reserve juice.
Juice should be 1 cup. If not, add enough water to make 1 cup.
Mix softened cream cheese and 1/2 cup juice on low speed of mixer.
Pour into crust and put in refrigerator to set about 45 minutes.
With remaining juice, bring to a boil with jello.
Put in refrigerator about 15 to 25 minutes to stiffen.
Do not let congeal. Arrange pineapple on top of pie and put jello mixture over.