Buffet Salad - cooking recipe

Ingredients

1 large box orange Jell-O
2 c. boiling water
1 can crushed pineapple with juice
1 (12 oz.) container Cool Whip
8 oz. cream cheese
1 can lemon pie filling

Preparation

Dissolve Jell-O in boiling water.
Cool.
Add pineapple and juice.
Pour into 9 x 12-inch pan.
Chill until firm.
Mix Cool Whip and softened cream cheese; spread on first layer.
Spread lemon pie filling on second layer.
Sprinkle shredded Cheddar cheese on top, if desired.
Keep chilled.