5 c. pineapple juice
2 c. sour cream
2 c. crushed pineapple, drained
1 lg. jar Maraschino cherries, cut up
4 boxes lime Jello

Boil 5 cups pineapple juice. Dilute Jello in boiled pineapple juice and put in refrigerator to thicken only (not) jellied) about 1 1/2 to 2 hours. Beat 2 cups of sour cream onto Jello mixture until thick and fluffy. Add 2 cups well drained crushed pineapple and large jar of Maraschino cherries, cut up. Pour into mold and chill. (Make day before.) Serves 12 to 16.