(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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