Directions

1. 1. Dissolve the lemon gelatin in the boiling water.
2. 2. Open and drain the pineapple, reserving the juice. Add the pineapple to the liquid gelatin, mix well. Pour into a mold or other container. Refrigerate for about 45 minutes or until almost set.
3. 3. In a mixing bowl combine the whipped topping with the cream cheese and mix until smooth. Spread the mixture over the top of the gelatin; put the mold back in the refrigerator for another 30 minutes.
4. 4. In a saucepan over medium heat combine the sugar, lemon juice, flour, egg yolks and reserved pineapple juice. Bring to the boil, stirring constantly.
5. 5. Cook for two or three minutes or until thickened. Let cool and then spread over the whipped topping layer.
6. 6. Put the mold back in the refrigerator for two hours or until completely set.
7. 7. Serve on a bed of lettuce.