I serve this as a congealed salad at holiday meals.
Recipe information
Yield
serves 12
Ingredients
Two 3-ounce packages strawberry Jell-O
1 cup boiling water
Two 10-ounce cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced
1 cup crushed pineapple, drained
1 cup sour cream
Preparation
Dissolve Jell-O in boiling water. Add remaining ingredients except sour cream. Pour half of mixture in salad mold; let chill. Cover with layer of sour cream, then top with remaining half of mixture. Refrigerate; chill until firm.
