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Recipes
Congealed Salad 2

Cullen's Pineapple Congealed Salad

1 pkt (3-oz) lemon gelatin
1 can (small) crushed pineapple
1 ct (8-oz) sour cream

 Method :
Dissolve gelatin in 1-1/2 cups boiling water. Use liquid from pineapple plus water. Put in refrigerator until slightly congealed. Using an egg-beater or a fork add the drained pineapple and sour cream. Pour into glass rings or square pan. Chill.