Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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, .