Pineapple congealed salad

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, .

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