Chiffon Salad - cooking recipe

Ingredients

1 can crushed pineapple
1/2 c. sugar
1 Tbsp. Knox gelatine
1/2 c. cold water
1/2 c. hot water
1 c. grated Cheddar cheese
1/2 c. chopped pecans
1 (8 oz.) container Cool Whip

Preparation

Dissolve gelatine in cold water.
In saucepan, combine pineapple and juice and sugar.
Bring to a boil and simmer 5 minutes.
Remove from heat and add dissolved gelatine.
Stir in hot water.
Pour into a large mixing bowl and refrigerate until it begins to gel (edges will be gel, but center will be liquid). Shred cheese and chop pecans.
After removing mixture from refrigerator, fold in Cool Whip, cheese and pecans.
Refrigerate until firm.
Delicious!