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

Recipe by Diane BeckerCourse: Jello Molds, Side Dishes

Servings

servings

Ingredients

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.