Lemon Salad
Contributor: Esther Stubbs
2002 Cowley Cookbook
Boil together:
1 (20 oz) can crushed pineapple
2 cups water
1 cup sugar
2 small packages lemon jello
Add 1 cup cold water and set.
Whip 2 cups cream. Add 2 cups shredded Velveeta and top with nuts.