1 (No. 2) can crushed pineapple
1 (3 oz.) pkg. lime Jello
1/2 c. grated American cheese
1/2 c. chopped celery
2/3 c. chopped walnuts
1/4 tsp. salt
1 c. heavy cream, whipped (1/2 pt.)
Sm. stuffed olives

Drain pineapple. Heat pineapple syrup to a boil, add to lime Jello and stir until Jello is dissolved. Cool Jello and when it begins to thicken, add the pineapple, cheese, celery, nuts and salt. Fold in whipped cream. Place a row of sliced stuffed olives in bottom of mold. Pour Jello mixture into mold and refrigerate.