1 6 ounce package lemon gelatin
1 cup whipped topping
1 20 ounce can crushed pineapple, drained
2 cups Longhorn cheese, grated
Prepare gelatin according to package directions, using drained pineapple juice as liquid. Refrigerate until partially set. Add whipped topping, drained pineapple and cheese. Pour into a 9 x 13 inch pan. Chill until firm. Cut in squares. Serve on lettuce leaves.
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