1 lg. can crushed pineapple
3/4 c. sugar
1 sm. box lemon gelatin
1/2 c. cold water
1 c. whipped cream or dairy whipped topping
1/2 c. grated yellow cheese
1/2 c. chopped nuts

Heat pineapple; add sugar and stir until dissolved. Dissolve the gelatin in the cold water and then add to the pineapple mixture. Stir until dissolved. Set aside in cool place to congeal slightly. Then stir in whipped cream, nuts and cheese. Chill in refrigerator. Salad is better if made 2 days ahead of time.