1 (45 ounce) can crushed pineapple with juice
2 (16 ounce) cans cream-style corn
2 cups shredded Cheddar cheese
In a bowl, mix crushed pineapple and corn. Stir well, then pour sauce in a slow boiling manner over the pan. Cover and leave in refrigerator. Chill 4 hours or longer for extra flavor.
Drain 1/4 cup of sauce into 8-quart saucepan. Stir in 1/3 cup shredded cheese and bring to a boil. Reduce heat to low and simmer 25 minutes or until cheese is melted and blend with the pineapple.
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