20 oz. crushed pineapple
6 oz. lemon gelatin
2 c. boiling water
1 c. mayonnaise
1 c. grated Cheddar cheese

Drain pineapple and reserve 3/4 cup juice. Dissolve gelatin in water. Add juice. Gradually add mayonnaise. Mix well and chill until slightly thickened. Fold in pineapple and cheese. Pour into 1 1/2 quart mold. Chill. Unmold on bed of lettuce. Serves 8.