Yum Yum Jello Salad
- 6 oz. lemon Jello
- 2 cups hot water
- 2 cups (20 oz. can) crushed pineapple (drained)
- 1/2 pound dhredded longhorn cheddar cheese
- 10.5-oz. big of mini marshmellows
- 8-oz. carton of whipped topping
- Dissolve Jello in hot water.
- Add marshmallows and stir until partially melted.
- Refrigerate mixture until cool and thick.
- Stir in pineapple, cheese and whipped topping.
- Pour into 13 x 9 inch or 8 x 8 inch pan.
- Chill until firm before serving.