2 1/2 c. (#2 can) crushed pineapple
1 (3 oz.) pkg. lime Jello
1/2 c. grated American cheese
1/2 c. chopped pimento
1/2 c. finely chopped celery
2/3 c. chopped walnuts
1/4 tsp. salt
1 c. heavy cream, whipped
Sm. stuffed olives

Drain pineapple. Heat pineapple syrup to a boil, add lime Jello and stir until Jello is dissolved. Cool. When gelatin begins to thicken add pineapple, cheese, pimentos, celery, nuts and salt. Fold in the whipped cream. Place a row of sliced olives in the bottom of a ring mold. Pour mixture into mold and chill. Makes 8 to 10 servings. (You can spray the mold with Pam to make the gelatin come out of the mold easier.)