1 pkg. (3 oz.) Jello lime or lemon gelatin
1/2 tsp. salt
1 c. boiling water
1/4 c. cold water
2 tbsp. lemon juice
1 c. sour cream
1 can (13 1/2 oz.) crushed pineapple, drained

Dissolve Jello gelatin and salt in boiling water. Add cold water, lemon juice and sour cream. Beat until blended. Pour into freezing tray or shallow pan. Quick - chill in freezer 20-25 minutes, or until firm 1 inch around edge and soft in center.

Pour into bowl and whip until fluffy. Fold in pineapple. Pour into a 1 quart mold. Remember to lightly coat mold with cooking oil. chill until firm, 30-60 minutes. Unmold. Makes about 4 cups, or 8 servings.