Cranberry Mousse - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry or cherry jello
1 c. water
1 (16 oz.) can whole berry cranberry sauce
3 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
2 c. sour cream

Preparation

Drain pineapple well, reserving all juice.
Add juice to jello powder in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve jello.
Remove from heat and blend in cranberry sauce.
Add lemon juice and peel.
Chill until slightly thickened.
Fold in sour cream and pineapple.
Pour into a 2-quart mold; chill until firm.
Serves 8 to 10.