1 6oz box strawberry Jello
1 can crushed pineapple
1 cup sugar
1 cup shredded mild cheddar cheese
1 cup chopped pecan
1 16oz Cool Whip

Drain pineapple and add water to make 2 cups liquid. Add sugar and pineapple and bring to a boil. Remove from heat. Add Jello and stir until dissolved.

Put in a large bowl and place in the refrigerator until cool and slightly congealed. Add cheese, nuts, and Cool Whip and mix well. Put in a large 10x13-inch casserole dish, cover and refrigerate overnight.

Submitted by: Lisa Griggs