Chiffon Salad - cooking recipe

Ingredients

1 c. crushed pineapple
1/2 c. sugar
1 Tbsp. gelatin
1/4 c. cold water
3/4 c. hot water
1 c. grated American cheese
1/2 c. chopped pecans
1/2 pt. cream, whipped

Preparation

Soak gelatin in cold water and dissolve in hot water.
Cook pineapple and sugar 5 minutes.
Mix with gelatin.
Chill in icebox until it begins to congeal.
Fold in whipped cream, nuts and cheese.
Place in square pan and put in icebox and chill.
Cut in squares and serve on lettuce leaf.