GOLDEN AVOCADO RING

1 (1 lb. 4-oz.) can Dole Pineapple Chunks in Juice
2 packages (6-oz. each) lemon gelatin
3 cups boiling water
2 cups white wine
Pinch salt
2 large avocados, divided use
1 cup sour cream

Drain pineapple reserving all juice.

Dissolve gelatin in 3 cups boiling water. Stir in reserved pineapple juice, white wine and salt. Pour 2 cups mixture into bottom of a 9-cup Bundt pan. Add drained pineapple chunks and 1 avocado peeled and sliced. Chill firm.

Chill remaining gelatin mixture to consistency of unbeaten egg white.

Mash remaining avocado, blend into sour cream. Fold into thickened gelatin. Pour over fruit layer. Chill firm overnight.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated