1 (8 oz.) can crushed pineapple (undrained)
1 c. water
1 (3 oz.) pkg. orange Jell-O
1/2 c. sharp grated cheese
2/3 c. chopped pecans
1 c. Cool Whip

Bring pineapple and water to boil. Dissolve Jell-O in hot mixture. Cool until consistency of egg whites. Add cheese and nuts. Fold in Cool Whip. Pour into individual salad molds or one large mold. Refrigerate until set.