Lemon Salad - cooking recipe

Ingredients

2 small lemon jello
1 small and 1 large crushed pineapple, drained
1 c. chopped pecans
2 c. finely grated Cheddar cheese
1 can Eagle Brand milk
1/4 c. mayonnaise

Preparation

Prepare jello using 2 cups boiling water. Drain pineapple. Combine all ingredients and pour into a 9 x 13 pan. Refrigerate until set. Cut into squares to serve. Keeps very well in refrigerator.