Sour Cream Jell-O D' Akron
Yield
6 servingsPrep
25 minCook
0 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
jello
lime |
|
| 1 | cup |
water
boiling |
|
| 20 | ounces |
pineapple, canned with juice
crushed, undrained |
|
| 1 | pint |
sour cream
|
*
|
| ½ | cup |
pecans
coarsely cut |
|
| 8 | ounces |
maraschino cherries
drained |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
jello
lime |
|
| 237 | ml |
water
boiling |
|
| 578 | ml/g |
pineapple, canned with juice
crushed, undrained |
|
| 473 | ml |
sour cream
|
*
|
| 118 | ml |
pecans
coarsely cut |
|
| 231.2 | ml/g |
maraschino cherries
drained |
|
| 1 | x |
whipped cream
|
*
|
Directions
Dissolve Jell-O in boiling water.
Mix pineapple, sour cream, nuts and cherries.
Add to Jell-O.
Pour into 8-inch square oiled pan.
Refrigerate 2 hours or until set.
Cut into squares and serve topped with whipped cream.
