1 pk (3-oz) lemon gelatin
1 cn (small) crushed pineapple
1 ct (8-oz) sour cream

Dissolve gelatin in 1-1/2 cups boiling water. Use liquid from pineapple
plus water. Put in refrigerator until slightly congealed. Using an
egg-beater or a fork add the drained pineapple and sour cream. Pour into
glass rings or square pan. Chill.