Eda Meissner'S Congealed Salad - cooking recipe

Ingredients

1 large can crushed pineapple
1 envelope Knox gelatine
1/2 c. sharp Cheddar cheese, grated fine
1/2 c. sugar
1 c. whipping cream, whipped stiff
1/2 c. chopped nuts
mayonnaise
maraschino cherries (optional)

Preparation

Drain pineapple; add gelatine to juice and allow to soften. Add sugar to drained pineapple and bring to boil.
Add hot pineapple to gelatine.
Mix and stir well; cool.
Add nuts and cheese.
Fold in whipped cream.
Grease 8 x 8-inch Pyrex dish with mayonnaise.
Pour salad and chill well until congealed.
May add 2 tablespoons chopped maraschino cherries for color.