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1 envelope unflavored gelatin
3/4 c. sugar
3/4 c. pineapple juice
1 can (9 oz.) crushed pineapple
1 c. shredded cheddar cheese
1 c. whipping cream, whipped

Dissolve gelatin and sugar in pineapple juice in small pan. Bring
to a boil and remove from heat. Chill until partially set. Add
crushed pineapple, cheese and cream to gelatin base. Refrigerate
until firm. 6 to 8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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