1 reg. size pkg. lemon Jello
1 c. cold water
2 (8 oz.) cans crushed pineapple
1/2 c. sugar
2 c. sharp Cheddar cheese
1 lg. carton Cool Whip

Dissolve Jello in the cold water. Heat cans pineapple and sugar to boiling point. Mix with Jello mixture. Place in refrigerator until just slightly thickened. Remove from refrigerator. Add the cheese and Cool Whip. Blend well and return to refrigerator until well set. This can be made well ahead of serving. Can also be frozen.