16 servings

Hands on: 25 minutes

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Total time: 2 hours

Straight from the pages of a 1950s Woman's Club cookbook, this old-fashioned Jell-O salad has been made in Meridith Ford's family for three generations, since Kraft came out with Cool Whip. It?s tacky and wonderful, at the same time. Ford has always wanted to substitute cherry for the lime Jell-O, but has never had the guts to do it for fear that she may be put outside to eat the Thanksgiving meal.

1 large (6-ounce) package lime Jell-O, prepared with 1 1/2 cups boiling water (rather than the 2 cups asked for on the package directions)

2 cups cold water

1 cup grated cheddar cheese

2 cups Cool Whip, more for garnish

1 (14-ounce) can crushed pineapple, drained

Pomegranate seeds for garnish, optional

Prepare the Jell-O according to package directions, using 1 1/2 cups boiling water rather than 2 cups as listed. Place the Jell-O in a large bowl and let it set, refrigerated, until it is thick enough to coat the back of a spoon (about 1 hour).

When the Jell-O is partly set, gently fold in the cheese, Cool Whip and pineapple. Pour the mixture into a serving bowl and let it set for an additional 2 to 3 hours. Garnish with whipped cream and pomegranate seeds, if desired.

Per serving: 102 calories (percent of calories from fat, 35), 3 grams protein, 14 grams carbohydrates, trace fiber, 4 grams fat (3 grams saturated), 7 milligrams cholesterol, 74 milligrams sodium.