Instructions: Directions:
Drain pineapple and put juice in saucepan. Stir in one cup Hot water and Jell-O. Stir till really dissolved and boiling. Remove from heat and stir in cranberry. When blended, add lemon juice and 1 Tablespoon lemon rind and nutmeg. Place in chilled glass bowl in fridge until it becomes as thick as sour cream.

When thick, remove and blend (DO NOT BEAT) in sour cream. Add pineapple and nuts at last and pour into 2 quart fancy mold and chill till firm. Unmold onto lettuce leaves and decorate with lemon slices and whole cranberries with a dollop of whipped cream per person.

Beverlys Memory
I got this from a Christmas cookbook years ago. My next door neighbor Flora Oliver loves it. One Thanksgiving I brought it over with my ham for point dinner. Flora raved over it so much, I now make it for them every Thanksgiving, but I have to double the recipe for leftovers!

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