Add this refreshing and colorful treat to a brunch buffet!
This is a recipe that I loved as a child and still love as an adult. My mother, Shirley Fried made this recipe for some special occasions. When my sons, Danny and Benji had their brisses, I made full brunches that were served buffet style. I included this jello mold, and it really made a hit.
- 4 3-oz. boxes of lime jello
- 6 cups of liquid (liquid which was drained from crushed pineapple along with boiling water)
- 16 oz. crushed pineapple in natural juice
- 1 pint sour cream
- 20 maraschino cherries, cut in fourths (optional-I prefer it without)
Dissolve jello in the boiling water and pineapple juice in a large mixing bowl. Place bowl in refrigerator. When the jello has cooled, but has not begun to jell, take it out and add the sour cream. Mix in the sour cream using a whisk or the whisk attachment of your mixer.
By hand, add the pineapple and the cherries. Pour mixture into a large mold. Refrigerate overnight. When you are ready to unmold, put the stopper in the sink. Add a little warm water in the sink. Put the mold in. The water should come up halfway to the top of the jello mold. Swish in water for about 30 seconds. Then take out of sink. Place serving platter on top of mold. Invert. Jello should come down. If it doesn’t, then put it back in the warm water for another 30 seconds and repeat. Refrigerate the mold until you are ready to serve it.