Jello Garden Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. lemon jello
1 1/2 c. water or use 1/2 c. juice and 1 c. water
1 large can crushed pineapple, drained (save juice)
1/2 to 1 c. Cheddar cheese, shredded
1 (12 oz.) Cool Whip
1/2 c. sugar

Preparation

Mix jello in a 9 x 13-inch pan with hot water.
Add all ingredients and mix until all liquid is absorbed.
Let set in refrigerator before using topping.