Instructions: Drain the pineapple juice from the crushed pineapple. Reserve juice.

Dissolve the gelatin in on tablespoon pineapple juice. In saucepan, add sugar to remaining pineapple juice. Bring to a boil. Cool slightly. Add dissolved gelatin, pineapple, sour cream, vanilla and pecans to slightly cooled mixture. Mix well. Chill in refrigerator for one hour. Fold stiffly whipped cream into chilled mixture. Still-freeze.

How to still freeze ice cream:
The ice cream or sherbet mix is frozen without churning. No special ice cream maker is required.

1. Prepare ice cream or sherbet mixture according to recipe instructions.

2. Pour mix into desired refrigerator ice tray or mold, and freeze without stirring in freezer compartment of refrigerator.*

3. Serve.

NOTES:
* Some still-frozen mixes are removed from the freezer, beaten by hand, and returned to freezer, but this is specified in the recipe directions. Generally, the texture of still-frozen ice creams is good only if sufficient air has been whipped into the mix prior to freezing, or at some point during the freezing.

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