|1 pack||(3-oz) lemon gelatin|
|1 can||(small) crushed pineapple|
|1 carton||(8-oz) sour cream|
Dissolve gelatin in 1-½ cups boiling water. Use liquid from pineapple plus water. Put in refrigerator until slightly congealed. Using an egg-beater or a fork add the drained pineapple and sour cream. Pour into glass rings or square pan. Chill.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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