Pomegranate Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry jello
1 small can crushed pineapple, drained
1 1/2 c. pomegranate kernels
1/3 c. sour cream
1/3 c. mayonnaise

Preparation

Dissolve jello according to package.
Refrigerate.
When starting to jell, add pineapple and pomegranate kernels.
Pour into desired mold.
Refrigerate until set.
Top with mixture of sour cream and mayonnaise.