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

---