5 c. pineapple juice
2 c. sour cream
2 c. crushed pineapple, drained
1 lg. jar maraschino cherries, cut up
4 boxes lime Jello (Kosher)

Boil 5 cups pineapple juice. Dilute Jello in boiled pineapple juice and put in refrigerator to thicken only (not jellied) about 1 1/2-2 hours. Beat 2 cups of sour cream into Jello mixture until thick and fluffy. Add 2 cups well drained crushed pineapple and large jar of maraschino cherries, cut up. Pour into mold and chill. (Make day before.) Serves 12-16.