Confetti jello
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | (small) jello; assorted colors such as red, orange, lime |
| 2 | packs | (small) lemon jello |
| 1½ | pint | Sour cream |
| 1 | can | (20-ounce) crushed pineapple; drained |
| 3 | smalls | Pkg. jello; (1 red, 1 orange, 1 lime) |
Directions
Dissolve each package separately in 1½ cups boiling water. Pour into 8-inch pans and refrigerate until firm.
2 small pkg. lemon jello Dissolve in 3 cups boiling water. Refrigerate until set. Add 1 ½ pints sour cream and 1 20-ounce can crushed pineapple (drained).
Cut pans of mixed jello into cubes and add to lemon mixture. Pour into 12-cup mold.
Posted to JEWISH-FOOD digest by "Bonnie Myers" <montlack@...> on May 20, 1998