1 (9 oz.) can crushed pineapple
1 (4 oz.) pkg. lime gelatin
1 pt. vanilla ice cream
1 c. sharp Cheddar cheese, grated
1/2 c. sliced olives (or 1/2 c. maraschino cherries, cut up)
1/2 c. celery, chopped
1/4 c. nuts, chopped

Drain juice from the pineapple. Add water to make one cup. Heat to boiling. Add to lime gelatin. Stir until dissolved. Blend in ice cream. Stir until melted. Chill until partially set; this happens quickly. Fold in cheese, drained pineapple and olives or cherries. Pour into individual molds, or a five cup mold. Chill. Serve on salad greens. Top with fruit dressing and sprinkle nuts on top.

Double recipe for a 9 x 13 inch cake pan.

(Cooper)