Yum Yum Salad - cooking recipe

Ingredients

1/2 c. sugar
1 small can crushed pineapple
1/2 c. cool water
1 pkg. lemon jello
1 c. chopped pecans
1 c. grated American cheese
1 c. (1/2 pt.) whipping cream

Preparation

Cook sugar and pineapple (undrained) for 5 minutes.
Add cool water and jello.
Dissolve and let congeal, then add pecans and cheese.
Whip cream until stiff.
Fold into jello mixture.
Pour into a dish and chill.
Keeps well in refrigerator for days. Yields 10 to 12 servings.