1 can crushed pineapple
1 (6 oz.) lg. lime Jello
1 c. water
1/2 tsp. Lowery seasoned salt
1/2 tsp. dill weed
1/2 c. dry Vermouth
2 c. sour cream

Drain pineapple well and reserve all syrup. Add syrup to Jello in 2 quart pan. Stir in water, salt and dill weed.

Heat mix to boiling. Stir constantly to dissolve Jello.

Remove from heat, stir in Vermouth. Chill until slightly thick, blend in sour cream, fold in pineapple. Pour into 1 1/2 quart ring mold. Chill.