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Ingredients
- 1 (6 oz.) pkg. lemon jello
- 1 1/2 c. water or use 1/2 c. juice and 1 c. water
- 1 large can crushed pineapple, drained (save juice)
- 1/2 to 1 c. Cheddar cheese, shredded
- 1 (12 oz.) Cool Whip
- 1/2 c. sugar
Method
- Mix jello in a 9 x 13-inch pan with hot water.
- Add all ingredients and mix until all liquid is absorbed.
- Let set in refrigerator before using topping.