Congealed Salad - cooking recipe

Ingredients

2 small (3 oz.) or 1 large orange jello
1 large can crushed pineapple

Preparation

Drain pineapple and save juice.
Dissolve jello into 2 cups boiling water (use 8 x 12-inch square dish).
Allow jello to almost set, then add drained, crushed pineapple.
Return to refrigerator until completely congealed.