Lime Buffet Mold

Serves: 10
Total Calories: 219


1 (20-ounce) can crushed pineapple in juice
1 (6-ounce) package lime jello
1 teaspoon lime rind grated or lemon rind
1/2 teaspoon dill weed dried weed, crushed
1/4 teaspoon salt
2 cups sour cream
1/2 cup vermouth
Green food color (optional)
Romaine lettuce
1 (8-ounce) can pineapple slice drained and halved


Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.

In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.

Blend in sour cream, vermouth and optional food color.
Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.

Unmold onto a chilled plate. Garnish with lettuce and pineapple.

Nutritional Facts:

Serves: 10
Total Calories: 219
Calories from Fat: 72

This Lime Buffet Mold recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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