1 lg. can crushed pineapple
3/4 c. sugar
Juice of 1 lemon
2 pkg. Knox gelatin
1/2 c. hot water
1/2 pt. whipped cream
2 c. grated Velveeta cheese
1 c. crushed pecans
3 tbsp. corn oil

Cook crushed pineapple, sugar and juice of lemon. Cook until boiling. Soak knox gelatin in hot water. Add to pineapple mixture, let cool. After it is cool add whipped cream, Velveeta cheese, crushed pecans and oil. Pour in pan, 11 x 7 inch and chill.