2 jars pimento cheese spread
2 pkg. lemon jello
2 medium cans crushed pineapple
2 c. boiling water
1 container Cool Whip

Dissolve jello in boiling water. Heat pineapple and add cheese. Spread until melted. Mix with jello and put in refrigerator until almost set. Fold in Cool Whip and chill until set. This recipe can be cut in half.

Yield: 7 x 12-inch pan or casserole.