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2 (3 ounce) packages lemon gelatin (Jello or other brand)

2 cups boiling water

1 (21 ounce) can lemon pie filling

1 (8 ounce) container frozen whipped topping, thawed

1 (15 ounce) can crushed pineapple, undrained

2 teaspons grated lemon rind 

Stir together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved.

Chill 1 hour or until consistency of unbeaten egg whites.

Whisk in lemon pie filling and whipped topping until smooth.

Fold in pineapple and lemon rind.

Spoon mixture into a lightly greased 2-quart mold or serving dish.

Chill 8 hours or until firm