Congealed Salad - cooking recipe

Ingredients

No. 2 can crushed pineapple
1 c. sugar
juice of 1 large lemon
2 envelopes Knox gelatine
1 c. celery, chopped
1 c. pecans, chopped
1 c. Velveeta cheese
1/2 pt. whipping cream

Preparation

Mix pineapple, sugar and lemon juice.
Bring to a boil but do not boil!
Soften gelatine in 1/2 cup cold water and mix with cooked ingredients.
Put in refrigerator to thicken.
Add celery, Velveeta cheese and pecans.
Blend all into whipped cream.
Keep refrigerated.