Yum Yum Salad

Combine gelatin with cold water in small bowl; set aside to soak.

In small saucepan bring pineapple and sugar to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and add the gelatin mixture, mixing well. Pour mixture into a large mixing bowl and refrigerate until mixture is partially set (it should have a slightly thick texture similar to raw egg white)*

Meanwhile, whip the heavy cream until stiff peaks form; keep refrigerated until ready to use.

Once gelatin mixture is partially set, stir in the cheese and nuts, then carefully fold in the whipped cream until fully incorporated.

Pour into a lightly oiled 9 x 13-inch glass pan or other serving dish and garnish with the reserved nuts. Refrigerate until set, about an hour.