Yield: 1 Servings
|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