Jingle Nut Wreath

1 package lime jello
2 cups boiling water
1 can (8 oz) crushed pineapple in juice
2/3 cup sour cream
1/3 cup mayonnaise
1 medium pear - peeled, cored and diced
1/2 cup chopped toasted almonds
1/4 cup well-drained maraschino cherries

Dissolve gelatin in boiling water. Drain pineapple, reserve juice. Add water to juice to make 1 cup. Add to gelatin. Chill until slightly thickened. Measure 1 1/2 cup, pour into 6 cup mold. Chill until set but not firm. Combine sour cream and mayonnaise; blend in remaining gelatin. Chill until thickened. Add pear, pineapple, nuts and cherries. Spoon into mold. Chill at least four hours. Unmold. Makes 12 servings.

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