Dissolve gelatin and salt in boiling water. Add cold water (or pineapple liquid), lemon juice, and sour cream. Beat gently with egg beater until blended. Pour into freezing tray, freeze 20-30 minutes, or until firm around edge and soft in center. Pour into bowl and whip until fluffy. Fold in pineapple; pour into a mold and chill until firm.
By Robin from Washington, IA
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