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Pineapple Sour Cream Jello Mold (with maraschino cherries and walnuts)

1 (6 oz.) pkg. lime Jello
1 (20 oz.) can crushed pineapple
1 cup boiling water
1/2 cup chopped walnuts
1/3 cup maraschino cherries; drained, rinsed, and chopped
1 cup sour cream

Dissolve Jello with boiling water. Add pineapple with juice and place in refrigerator.

Take Jello out of refrigerator - it will not be firm, but slightly cool. Mix sour cream with Jello, beating until thoroughly blended.

Add nuts and cherries; mix again. Pour into mold and refrigerate for at least 3 hours or overnight.

Replies:
 
 
Joanne Mazet-Cape Eliz. ME - 11-22-2003
 
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Christian, Fort Lauderdale - 11-23-2003
2
   
Betsy at Recipelink.com - 11-26-2003
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