1 (#2) can crushed pineapple
3 (3 oz.) pkg. lime Jello
1 pt. vanilla ice cream
1 pt. sour cream

Drain pineapple, saving juice. Add water to pineapple juice to make 31/2 cups. Bring to boiling, remove from heat and add Jello. Stir until Jello dissolves. Cool. Meanwhile let ice cream stand at room temperature 15 minutes. Pour cooled Jello mixture into mixer bowl. Beat in ice cream, then sour cream and then pineapple. Pour into lightly oiled 2 1/2 quart mold. Chill until firm.