Sunshine Salad - cooking recipe

Ingredients

1 large can crushed pineapple
2 large cans evaporated milk
1 c. mayonnaise (don't use off-brand, use Kraft or Hellmann's)
2 small pkg. lemon jello
1 1/2 c. grated mild Cheddar cheese
1 c. chopped pecans

Preparation

Bring pineapple to a boil.
Add jello, mayonnaise, cheese, pecans and milk, stirring well.
Pour in Pyrex or glass square container.
Cover with Saran Wrap and let congeal overnight or several hours.
Cut in squares to serve.