Instructions: Dissolve each package separately in 1 1/2 cups boiling water. Pour into 8-inch pans and refrigerate until firm.

2 small pkg. lemon jello Dissolve in 3 cups boiling water. Refrigerate until set. Add 1 1/2 pints sour cream and 1 20-ounce can crushed pineapple

(drained).

Cut pans of mixed jello into cubes and add to lemon mixture. Pour into 12-cup mold.

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