1 (#2) can crushed pineapple
1/2 c. grated Velveeta cheese
1/2 c. diced celery
1/4 tsp. salt
Stuffed olives
1 pkg. lime Jello
1/2 c. pimento, chopped
1/2 c. chopped nuts
1 c. whipped cream

Heat pineapple juice and dissolved the Jello in it. Let cool until it begins to thicken slightly, then add cheese, pimento, celery, nuts, and salt. Fold in whipped cream. Line the bottom of the mold with stuffed olives that are sliced. Carefully pour the prepared mixture over olives in mold. Refrigerate and unmold on plate of lettuce. When ready to serve garnish with grapes.