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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 16 |
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No idea who Anita might have been... cooking time is actually refrigerator (unattended) time. Ingredients:
2 (3 ounce) packages lemon jell-o gelatin |
2 (3 ounce) packages black raspberry jell-o gelatin |
1 (15 ounce) can blueberries |
1 (15 ounce) can crushed pineapple |
1 pint sour cream |
Directions:
1. Drain blueberries into a measuring cup.
2. Add enough boiling water to make 3 cups.
3. Add black raspberry Jell-O and stir until dissolved.
4. Add blueberries, pour into mould, and refrigerate until set.
5. Drain pineapple into a measuring cup.
6. Add enough boiling water to make 3 cups.
7. Add lemon Jell-O and stir until dissolved.
8. Set aside until cooled to room temperature.
9. When cool, beat in sour cream with electric hand mixer.
10. Fold in pineapple, pour on top of first layer in mould, and refrigerate until set.
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