1 can crushed pineapple
1/2 c. sugar
2 pkgs. lemon Jello
1/2 c. celery, chopped fine
1/2 c. grated cheese
1/2 c. nuts
1 sm. pkg. whipping cream

Put crushed pineapple and sugar in pan, cook until sugar dissolves. Mix 2 packages lemon Jello with 2 cups warm water. When pineapple and sugar cool, add to Jello, put in refrigerator until starts to jell. Take out and add 1/2 cup celery, 1/2 cup nuts and whipping cream. Fold in. Refrigerate until firm.