My mother made this salad on holidays beginning in the 1960's or maybe earlier. I don't know where she got it, probably from a square dance club friend as they were always printing club cookbooks. This has become a family favorite, so much so that I am not allowed to get by without making it at Thanksgiving and Christmas or I hear very loud protests. Our family has grown so large in the past few years that this year I had to make two cake pans full rather than one!
Yum Yum Salad
9"x13"x2" cake pan or other baking dish
2 small packages lemon jello
2 c. grated American cheese
1 20 oz can crushed pineapple
1 c. chopped pecans or walnuts (walnuts are our favorite)
1 small container whipped topping
In the cake pan or baking dish: dissolve jello in 1 c. boiling water (stir well) and then add 4 ice cubes to cool the mixture (stir until the ice cubes are melted). Add grated cheese, pineapple and nuts. Place in the freezer or refrigerator until 'tacky' (20-30 min.). If you forget or let it set too long, break it up into smaller pieces. Fold in the whipped topping, mix well, smooth out the top and return to the refrigerator until solid (about 1 1/2 hours).