2/3 cup sugar
3/4 cup water
2 package lemon jello
3 tsp vanilla
1 can shredded cheese
1 cup sour cream
1 cup chopped nuts
Combine sugar, water and pineapple in saucepan. Bring to a boil. Dissolve jello, stirring constantly. Add vanilla; mix well. Chill until slightly thickened. Add in remaining ingredients until distributed. Place in a large, lightly oiled mold and refrigerate until firm.
Recipe by Joyce Pulley