2 (3 oz. ea.) pkgs. lemon Jello
2 cups hot water
2 1/2 cups ice
3 tsp. white vinegar
dash salt
1 cup diced pecans
1 cup diced celery
1 (20 oz.) can crushed pineapple, drained
1 (4 oz.) jar diced pimientos, drained
2 cups sharp cheddar cheese, shredded
1 tub Cool Whip, thawed

Use a large bowl, mix Jellos in bowl with 2 cups of hot water, then add 2 1/2 cups of ice, mix till ice is melted, add vinegar and salt. Place bowl in refrigerator while mixing other ingredients.

Dice nuts and celery, place in another large mixing bowl, add drained pineapple, pimientos, and shredded sharp cheddar cheese. Mix these ingredients together, add to jello now partially set, stir until thoroughly mixed.

Now add entire contents of Cool Whip (must be totally thawed), mix thoroughly, return to refrigerator to gel. Best if it sets in the refrigerator overnight.

Submitted by: William C. Washburn