Orange Pineapple Mold
Great addition to a Spring dinner. I always have this at Easter and summer cookouts.
- 20 oz. can of crushed pineapple, drained well
- small can of mandarin oranges, drained
- 1/3 c
- 1 c
- boiling water
- 6 oz. box orange gelatin
- 1 pt
- sour cream
1Combine sugar and gelatin with hot water, dissolve.
2Slowly add the sour cream. Stir with spoon then mix on low with mixer.
3Add 1/2 of the oranges and pineapple. Mix well
4Pour mixture into mold or bowl.
5Add the remainig fruit and stir.
6Refrigerate at least six hours or overnite.
7Note: I use an imersion blender after stirring in the sour cream and fruit. It makes the mixture lighter and a lighter finished product.
About Orange Pineapple Mold
Course/Dish: Gelatin Salads