Pineapple Salad

1. 1

   Add enough water to crushed pineapple to make a pint (or 2 cups).

2. 2

   Pour this into medium size sauce pan, add 3/4 cup of sugar and bring to boil, stirring constantly.

3. 3

   Add 1 small package of lemon jello, stirring until jello is dissolved.

4. 4

   Set aside, when it begins to get firm - stir in 1 cup of grated American cheese. Fold in 1 cup of cool whip and nuts.

5. 5

   Pour into mold (4 cup size) that has been sprayed with Pam and wiped with paper towel.

6. 6

   Chill in refrigerator overnight before serving.

7. 7

   Very good served on lettuce.

No additional tips available.