2 env. Knox gelatin
1/2 c. cold water
2 c. crushed pineapple
Juice of 2 lemons
1 1/3 c. sugar
1/2 lb. grated sharp Cheddar cheese
1 pt. whipping cream

Soak gelatin in cold water. Bring to boiling point pineapple, lemon juice and sugar. Mix gelatin into hot mixture and let cool until partly congealed. Then add cheese and cream whipped stiff. Mix well and put in pan to cut 12 to 16 servings. Refrigerate. 16 ounce Cool Whip could be used but I prefer the whipping cream.