Hallelujah Ring

1. 1

   In two separate bowls, prepare jellos according to directions using a little less boiling water.

2. 2

   In one, cool with ice cubes; in the other, cool slightly and add the sour cream.

3. 3

   Chill until thickened like cake batter.

4. 4

   Peel, seed, drain and slice fruit. Add half to each jello and the nuts to the jello and sour cream. Pour in layers into a lightly oiled mold or Bundt pan and chill at least 4 hours or overnight.

5. 5

   Unmold on a platter of greens and garnish with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.