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2 envelopes Knox gelatine
1 c. cold water
1 medium can crushed pineapple
3/4 c. sugar

In large bowl, dissolve gelatine with water and set
aside. Take juice from crushed pineapple and sugar and bring
to boil. Mix with gelatine mixture, set in refrigerator to
chill. Add 1 cup shredded Longhorn cheese, 1/2 pint whipped
cream and crushed pineapple. Refrigerate, ready to serve.

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