Jingle Wreath Gelatin Salad
- 6 ounces lime jello
- 2 cups boiling water
- 8 ounces crushed pineapple
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 medium pear, peeled and diced
Dissolve jello in boiling water. Drain pineapple; reserve juice. Add water to juice to make one cup; add to gelatin. Chill until slightly thickened.
Measure 1 1/2 cups and pour into a 6 cup mold. Chill until set but not firm.
Combine sour cream and mayo. Blend in remaining gelatin. Chill until thickened. Add pear, pineapple. Spoon into mold. Chill at least 4 hours.