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Drain pineapple, reserve juice. Dissolve Jello in water, add pineapple. Pour into a 9 x 13 inch pan. Chill until almost set. In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over Jello. Chill 30 minutes. In a saucepan, combine sugar lemon juice, water, flour, egg yolks and reserved juice. Bring to a boil stirring constantly. Cool. Carefully spread over cream cheese layer. Chill at least 1 hour. Serves 12 to 16.
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