1 (20-oz.) can crushed pineapple in heavy syrup undrained
1 (3-oz.) pkg lemon jello
1 Cup sugar
1 Tbls. lemon juice
8 ozs. whipped topping
1 (9-inch) prepared graham cracker pie shell
Bring pineapple with juice to a boil in medium saucepan over medium-hih heat. Remove
from heat. Stir in jello until dissolved. Stir in sugar and juice. Refrigerate at least 3 hours before serving Refrigerate leftovers.