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Pineapple and Lemon Chiffon

1 c. sugar
1 box lemon Jello
1 can pineapple, crushed
1 box graham cracker crust
1 egg, beaten
1 tub Cool Whip

Spread crushed graham cracker crust in a 13 x 9 inch glass casserole dish. In a saucepan, put 1 cup sugar, can of crushed pineapple. Let cook until boil, then add egg. Stir until start boiling again. Take off stove, add lemon Jello and Cool Whip. Spread on top of the graham cracker crust, then let cool. Put in refrigerator until little harder - about 1-2 hours.