Cranberry Mousse - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 pkg. strawberry jello (4 serving size)
1 c. water
1 can whole berry cranberry sauce
3 Tbsp. fresh lemon juice
1/2 tsp. nutmeg
2 c. sour cream

Preparation

Drain pineapple, reserving liquid.
Combine reserved pineapple juice with jello in saucepan and stir in water.
Heat to boiling, stirring to dissolve jello.
Remove from heat.
Stir in cranberry sauce.
Add lemon juice and nutmeg.
Chill until mixture partially thickens.
Blend in sour cream.
Fold in pineapple.
Pour into 2-quart gelatin mold.
Chill until firm.