1 (5 oz.) pkg. lemon jello (family size)
2 cups hot water
2 1/2 cups ice
3 tsp. white vinegar
dash salt
1 cup diced pecans
1 cup fine diced celery
1 (20 oz.) can crushed pineapple, drained
1 (4 oz.) jar diced pimientos, drained
2 cups shredded sharp cheddar cheese
1 (16 oz.) tub Cool Whip, thawed

In a large bowl, mix jello with 2 cups of hot water, then add 2 1/2 cups of ice. Mix till ice is melted, add vinegar and salt. Place bowl in refrigerator while mixing other ingredients.

Dice nuts and celery, place in another large mixing bowl, add drained pineapple, pimientos, shredded sharp cheddar cheese. Mix ingredients together, add to jello now partially set, stir until thoroughly mixed. Now add entire contents of Cool Whip (must be totally thawed), mix thoroughly, return to refrigerator to gel.

With practice, this recipe is easy to assemble and can be prepared a day in advance.

Submitted by: W. C. Washburn