1 (4 oz.) pkg. lemon Jello
1 (8 oz.) can crushed pineapple with juice
1/2 c. sugar
1 c. water
1 c. sharp grated cheese
1 c. whipped cream
1 1/2 c. sm. marshmallows
1/4 c. maraschino cherries (optional)

Bring to a boil sugar, water, pineapple with juice. Remove from heat. Add Jello, let cool.

Just before it congeals, add cheese, whipped cream, marshmallows and cherries. Fold in these additions so they are well blended. At this point, salad can be molded in individual molds or 1 large mold. Refrigerate until firm or overnight. Unmold. Garnish as desired.