|Raspberry gelatin||3 Ounce (1 Package, Jello)|
|Canned crushed pineapple||8 Ounce (1 Small Can)|
|Pomegranate kernels||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Dissolve jello according to package.
When starting to jell, add pineapple and pomegranate kernels.
Pour into 8" x 11" pyrex dish and refrigerate until set.
Top with mixture of sour cream and mayonnaise.
Cut into squares and serve on lettuce leaf.