1 (8oz) can crushed pineapples, drained w/ juice reserved
1/2 cup water
1 (3 oz.) pkg. lemon gelatin mix
1 (8oz) pkg. cream cheese
1/4 cup confectioner's sugar
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust
1/4 cup graham cracker crumbs (optional)
How to make it
Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved. Set aside.
In a large bowl, beat together cream cheese, sugar and pineapples until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set, do not let it set completely.
Remove from refrigerator and fold in whipping topping. Spoon entire mixture in graham cracker crust. Sprinkle graham cracker crumbs on top of pie, if desired and then refrigerate for about an hour.