Confetti jello

Yield: 1 Servings

Measure Ingredient
3 packs (small) jello; assorted colors such as red, orange, lime
2 packs (small) lemon jello
1½ pint Sour cream
1 can (20-ounce) crushed pineapple; drained
3 smalls Pkg. jello; (1 red, 1 orange, 1 lime)

Dissolve each package separately in 1½ 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 ½ 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@...> on May 20, 1998

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