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Ingredients:

1 cup crushed pineapple (8 oz.) in own juice, well drained
3/4 cup green seedless grape halved
3/4 cup water boiling
1 (3-ounce) package raspberry jello
1/2 cup sour cream
1 cup ice cubes or coarsely crushed ice

Place pineapple and grapes in a medium bowl set aside.

Pour boiling water and gelatin into a blender container. Cover and blend at medium speed until gelatin is completely dissolved, scraping sides as needed. Add sour cream. Cover and blend until no white streaks remain. Add ice. Cover and blend on low until mixture begins to thicken and most of the ice is melted. Remove any unmelted ice with a fork.

Pour gelatin mixture over fruit and stir. Let stand for 3 to 5 minutes to thicken slightly. Spoon into individual serving dishes. Chill for 5 minutes. Stir to evenly distribute fruit. Chill at least 15 minutes longer or until ready to serve.

Note: Can be served as a dessert if desired.

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