20 oz can crushed pineapple
3 oz pkg lemon gelation
3 oz pkg lime jell-o
1 c dairy sour cream
3 oz pkg soften cream cheese
1 tbsp lemon juice
2 c natural shredded cheddar cheese

Drain pineapple reserving syrup add water to syrup to makes 3 cups.

In sauce pan, heat syrup mixture to boiling, add lemon and lime gelatins, stir until gelatin is dissolved.

In mixing bowl, beat together sour cream, cream cheese and lemon juice, gradually add gelatin mixture, beating until smooth. Chill until partially set. Fold in cheddar cheese (8 oz) turn into 6 cup mold; chill until firm. Serve hours, or overnight unfold onto plater.