1 (6 oz.) pkg. lemon jello (family size)
1 cup boiling water
1 cup fruit juice
1 pint dairy sour cream
1 (20 oz.) can crushed pineapple
1 (29 oz.) can pear halves, cut up into bites

Drain fruit, reserve juice. Dissolve Jello in 1 cup boiling water, add 1 cup fruit juice. Add dairy sour cream and beat until frothy and lump free. Add well drained fruit. Mold.