We would eat this for a Sunday dinner with rolls, or as a side dish- so yummy!
Soak 10 minutes:
1 c cold water
2 TBS (2 envelopes) Knok gelatin
While this is soaking, heat in a pan:
2 cans (20 oz) crushed pineapple- drained
8 TBS lemon juice (1/2 cup)
1 c sugar
Add gelatin mixture to heated mixture until gelatin is dissolved. Refrigerate in 9x13 pan until it begins to set.
Mix together:
2 c cool whip
2 c shredded cheddar cheese
Fold the gelatin/pineapple mixture and add cheese/cool whip mixture together. Refrigerate until ready to serve.
If you need the salad to set quicker, add one more envelope of Knox gelatin. Do not add any extra water.
