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Easter Lemon Salad

1 (15 oz.) can crushed pineapple
1/4 c. sugar
1 lg. pkg. lemon Jello
1-1/2 c. cold water
Juice of 1 lemon
6 oz. grated mild Cheddar cheese
1/2 c. sliced almonds
1 lg. (about 12 oz.) Cool Whip
Yellow food coloring

Combine pineapple and sugar in saucepan and bring to a boil. In bowl, place Jello. Stir in pineapple mixture to dissolve Jello. Add water and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give salad more color. May be poured into a mold or pretty dish to set.

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