Prep: 10 minutes
Total: 4 hours 30 minute
2 packages (3 ounces each) lime gelatin
1 teaspoon granulated sugar
pinch of kosher salt
1 (20 ounce) can crushed pineapple, undrained
1 cup sour cream
1. In a large bowl, dissolve the gelatin, sugar, and salt in 2 cups|500 ml boiling water. Cool slightly.
2. Stir in pineapple. Cover and refrigerate until syrupy, about 30 minutes. Set a timer because you don't want it to turn to solid just yet.
3. Whisk in sour cream until pretty much smooth. Transfer to a 6 cup ring mold coated with cooking spray. Cover and refrigerate until firm, at least 4 hours or overnight.
4. To serve, carefully invert onto a serving plate.