3 envelopes knox gelatine
1 cup cold water
3 (no. 2 size) cans crushed pineapple and juice
2 cups sugar
2 cups American cheese, grated
1 pint heavy cream, whipped

Soak gelatine in 1 cup cold water. Heat pineapple and sugar to boiling point and add to gelatine. Stir until dissolved. Set aside to cool and when almost set, fold in cheese and cream. Pour into a pan or plastic container.

Refrigerate until set. Scoop into individual serving size dishes. Can be served with cottage cheese.

Serves 24.

Submitted by: CM