Pecan Salad

Directions

1. Cook pineapple and sugar for 5 minutes over medium heat.
2. Soften gelatin in 1/4 cup cold water. Add 3/4 cup boiling water; stir until dissolved. Mix with pineapple. Chill until slightly thickened.
3. Fold in whipped cream, pecans and cheese. Pour into an 8-inch square pan. Chill until set. Cut in squares and serve on a lettuce leaf.