1 med. (20 oz.) can crushed pineapple
1/2 pt. sour cream
2 sm. pkg. lime Jello (or one 6-oz. pkg.)
2 1/2 c. liquid (water and pineapple syrup combined)

Drain pineapple well. Combine syrup and enough water to equal 2 1/2 cups. Bring to boil and dissolve Jello. Wait 5 minutes; add sour cream. Beat mixture on slow speed with electric mixer or egg beater until smooth. Fold in pineapple. Pour into 1-quart mold, slightly oiled with Pam. Chill overnight or for at least 6 hours.

Unmold by dipping just to rim in warm water; place serving plate on top of mold and turn both together. If mold doesn't come out first time, dip again for a few seconds and repeat operation.

This looks pretty garnished with mandarin orange slices or peach slices (in petal fashion, around outside rim of plate). Serve as salad or dessert. Nice for a buffet.