Lemon Pineapple Salad - cooking recipe

Ingredients

2 (3 ounce) packages lemon gelatin
2 cups boiling water
1 (21 ounce) can lemon pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, undrained
2 teaspoons grated lemon rind

Preparation

Stir together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved. Chill 1 hour or until consistency of unbeaten egg whites. Whisk in lemon pie filling and whipped topping until smooth. Fold in pineapple and lemon rind; spoon mixture into a lightly greased 2-quart mold or serving dish. Chill 8 hours or until firm.