Hands down, this is my absolute favorite jello mold and the recipe was my Mom’s. I don’t have many of her original recipes as she died when I was a teenager and most of her recipes were not written down. But luckily, I have this treasure and I’m thrilled to share it with you. There’s pineapple, cherries and sour cream in it and it truly is delicious. I hope you enjoy it as much as my family and I do.
Mom’s Lime Jello Mold
Course: Jello Molds, Side DishesServings
12
servingsIngredients
1 large (or 2 small) packages lime jello
2 cups boiling water
1 small can crushed pineapple, drained (reserve juice)
1 large (16oz) carton sour cream
Handful of maraschino cherries, quartered
Directions
- Put the jello powder into a medium size bowl
- Add 2 cups boiling water to the jello powder and stir well to dissolve.
- Pour the reserved pineapple juice into a measuring cup and add enough cold water to the juice to equal 1 cup.
- Add the juice mixture to the hot jello. Let stand to cool for 10 minutes.
- Add sour cream, mixing thoroughly until all lumps are dissolved.
- Refrigerate until the mixture starts to gel.
- At this point, add the pineapple and maraschino cherries and pour jello into a mold. Cover and refrigerate until firm and ready to serve.
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