Ingredients
2 packages (3 ounces each) lime gelatin2 cups boiling water1 can (20 ounces) crushed pineapple, undrained1 cup sour cream1/2 cup chopped pecans
Preparation
In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy.
Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.
