3/4 c. sugar
1/2 c. syrup from canned pineapple
1 tbsp. (1 envelope) Knox gelatin
1/4 c. cold water
1 c. crushed pineapple
1 c. grated Velveeta cheese
1 c. cream, whipped

Dissolve sugar in pineapple syrup over low heat, add gelatin softened in cold water. Chill until partially set, add pineapple and cheese. Fold in whipped cream. Pour into mold. Chill until firm.