Icebox Cheese Cake - cooking recipe

Ingredients

1 small pkg. lemon jello
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 tsp. vanilla
dash of salt
15 oz. can drained crushed pineapple
2 c. Cool Whip

Preparation

Make graham cracker crust and put in 9 x 13-inch pan.
Mix lemon jello in 1 cup boiling water.
Refrigerate until quivery stage.
Cream the 2 packages of cream cheese with the sugar, vanilla and dash of salt.
Gradually add jello, then fold in the drained, crushed pineapple.
Fold 2 cups Cool Whip into mixture. Put into pan and refrigerate.