Sour Cream Jell-O D' Akron

If you grew up in Ohio, you’ve probably seen this bright green square sitting on a potluck table next to the casseroles.

Lime Jell-O gets mixed with a pint of sour cream, crushed pineapple with its juice, chopped pecans, and bright red maraschino cherries. It sets up in the fridge into something creamy and bouncy, not quite a salad, not quite a dessert, but welcome at every church supper and holiday spread from Akron to Canton.

Cut it into squares, drop a cloud of whipped cream on top, and just let people enjoy it without overthinking.

Kitchen Tips

• Dissolve the Jell-O completely in the boiling water before adding anything else. Undissolved granules leave gritty pockets in the finished dish.
• Don’t drain the pineapple. The juice helps the gelatin set with a softer, creamier texture instead of rubber.
• Oil the pan lightly before pouring in the mixture. It makes the squares pop out clean when you cut them.
• Give it the full two hours to set. Rushing it means wobbly, weepy squares that won’t hold their shape.