| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | pk | (small) jello; assorted colors such as red, orange, lime |
| 2 | pk | (small) lemon jello |
| 1 1/2 | pt | Sour cream |
| 1 | cn | (20-ounce) crushed pineapple; drained |
| 3 | sm | Pkg. jello; (1 red, 1 orange, 1 lime) |
INSTRUCTIONS
Dissolve each package separately in 1 1/2 cups boiling water. Pour into 8-inch pans and refrigerate until firm. 2 small pkg. lemon jello Dissolve in 3 cups boiling water. Refrigerate until set. Add 1 1/2 pints sour cream and 1 20-ounce can crushed pineapple (drained). Cut pans of mixed jello into cubes and add to lemon mixture. Pour into 12-cup mold. Posted to JEWISH-FOOD digest by "Bonnie Myers" <montlack@stratos.net> on May 20, 1998
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