This is a shorter version of a very complicated (but good) Jello salad recipe. It is from the 1970s. I'm a little shocked at the one cup of sugar. I would be tempted to try it with less sugar, but the cheese is a nice compliment to the sweetness.

1 #303 can crushed pineapple (that's 16 - 17 oz)
1 cup sugar
1 large box lemon Jello
2 cups cold water
Cool Whip or other whipped topping (1/2 cup for top)
1 1/2 cups grated cheddar cheese (1/2 cup of it for garnish)
Chopped walnuts

Boil the pineapple and sugar until the sugar dissolves. Add Jello and stir until it dissolves. Add the cold water and let set in the refrigerator. Break up the Jello with a spoon and fold in the Cool Whip, all but 1/2 cup that has been combined with 1 cup of the grated cheese. Coat the top with the rest of the Cool Whip and sprinkle on the cheese and nuts if used.

Refrigerate overnight - the flavor will improve.