Jello Mold - cooking recipe

Ingredients

1 large box Jell-O
1 pt. sour cream
1 medium can crushed pineapple, drained (reserve syrup)
1 tsp. mayonnaise
chopped maraschino cherries (optional)
1 c. boiling water
cold water

Preparation

Dissolve Jell-O in 1 cup boiling water. Let cool. Drain all syrup off of crushed pineapple into measuring cup. Add enough cold water to make 1 cup and add to Jell-O. Add sour cream. Using electric mixer, blend on medium-low speed until all of sour cream is dissolved and mixture is smooth. Stir in crushed pineapple and cherries if you wish. Grease lightly 10 to 12-cup mold with mayonnaise. Pour mixture by cupfuls into mold. Refrigerate 4 to 6 hours or overnight.