Title: Confetti Jello
Categories: None
Yield: 1 Servings

3 pk (small) jello; assorted
-colors such as red, orange,
-lime
2 pk (small) lemon jello
1 1/2 pt Sour cream
1 cn (20-ounce) crushed
-pineapple; drained
3 sm Pkg. jello; (1 red, 1
-orange, 1 lime)

Dissolve each package separately in 1 1/2 cups boiling water. Pour into
8-inch pans and refrigerate until firm.

2 small pkg. lemon jello Dissolve in 3 cups boiling water. Refrigerate
until set. Add 1 1/2 pints sour cream and 1 20-ounce can crushed pineapple
(drained).

Cut pans of mixed jello into cubes and add to lemon mixture. Pour into
12-cup mold.
Posted to JEWISH-FOOD digest by "Bonnie Myers" on
May 20, 1998