Pineapple Jello Salad

1 Reg. size lime Jello
8 oz. cream cheese brought to room temp.
20 oz. can crushed pineapple, well drained and save juice.
1/2 of 8 oz. Cool Whip

Put Jello in a medium sauce pan. Add enough water to juice to make 2 cups, add to Jello, and heat on medium until Jello is dissolved. Add softened cream cheese and stir till melted. (I use an old fashion egg beater to speed this along and also keep it over the medium heat as I do this.) Stir in well drained pineapple. Pour into a large bowl and refrigerate until jelly like. Fold in Cool Whip. Pour into a mold and refrigerate over night. Unmold and serve.