Pineapple Salad

Recipe By: Linda Jibson
Serving Size: 1

• 1 Pound pineapple, crushed, canned
• 1 pkg gelatin, unflavored
• 1 Cup sugar
• 1/2 Cup water
• 1 Cup cheddar cheese, grated
• 1 Cup cream, whipped

Soften gelatin in water. Drain pineapple juice to make. Add water to juice to make 1 1/2 cups of  liquid. Add sugar to liquid and bring to boil. Add gelatin. Refrigerate until almost set. Mix whipped cream, cheddar cheese and pineapple together. Add to gelatin mixture. Set over night.