Heavenly Cheese Mold

Source: Busy Cooks

Oh, how I love this salad. It's definitely a retro recipe from the 1960s, and I love it anyway! 

13-oz. can crushed pineapple
1 3-oz. pkg. lemon jello
1 cup boiling water
1 Tbsp. lemon juice
1 cup shredded cheddar cheese
1 cup whipping cream

Drain pineapple, reserving juice. Add enough water to pineapple juice to make 3/4 cup, if necessary. In large bowl, place jello and add boiling water. Stir until gelatin is completely dissolved. Add pineapple liquid and stir. Chill in refrigerator until slightly thickened. Fold in pineapple and shredded cheese. 

Whip cream in medium bowl until stiff. Fold into gelatin mixture. Pour into 1-1/2 quart mold, cover, and chill until firm. 8 servings