Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups. Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 5-cup mold. Refrigerate about two hours or until set but not firm. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl
with wire wisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin in mold.

Refrigerate four hours or until firm. Unmold.

Makes 10 servings.