2 c. (1 can) crushed pineapple
Juice of 1 lemon
1/2 c. sugar
1 envelope Knox gelatin
1/2 c. water
1 c. grated yellow cheese
1 c. Cool Whip

Heat and stir pineapple, lemon juice, and sugar until sugar is dissolved. Soak Knox gelatin in water for 10 minutes. Add to hot mixture above. Cool and add cheese and Cool Whip. Stir together and pour into an 8 x 12 inch pyrex dish or gelatin mold.