Creamy Pineapple Sour Cream Mold - cooking recipe

Ingredients

1 (3 oz.) pkg. lime or lemon-lime gelatin
1/2 tsp. salt
1 c. boiling water
1/4 c. cold water
2 Tbsp. lemon juice
1 c. sour cream
1 (13 1/2 oz.) can crushed pineapple, drained

Preparation

Dissolve gelatin and salt in boiling water.
Add cold water, lemon juice and sour cream. Beat until blended.
Pour into freezer tray.
Quickly chill mixture for 20 to 25 minutes or until firm 1-inch from edge and still soft in center.
Pour into bowl and whip until fluffy. Fold in pineapple.
Pour into 1-quart mold and chill until firm, about 1 hour.
Makes 4 cups or 8 servings.