1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3/4 c. pineapple juice
1 tbsp. lemon juice
1 1/4 c. drained crushed pineapple (lg. can)
1 c. shredded Cracker Barrel sharp cheddar cheese
1 c. sour cream or whipped cream

Dissolve Jello in boiling water. Add juices; chill until slightly thick. Fold in pineapple, cheese, and sour cream or whipped cream. Pour into 1 1/2 quart mold or glass bowl. Chill until firm.