Recipe - Confetti Jasmine Rice

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

Dissolve each package separately in 1 One half cups boiling water. Pour into
8inch pans and refrigerate until firm.

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

Cut pans of mixed jello into cubes and add to lemon mixture. Pour into
12cup mold.
Posted to JEWISHFOOD digest by "Bonnie Myers" montlack@stratos.net on
May 20, 1998