| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Strawberry Jello |
| 1 |
c |
Boiling water |
| 1 |
c |
Bananas; mashed |
| 1 |
c |
Pecans; chopped |
| 20 |
oz |
Frozen strawberries |
| 20 |
oz |
Crushed Pineapple; drained |
| 1 |
pt |
Sour Cream |
|
|
Enjoy, |
|
|
* Jeannie * |
INSTRUCTIONS
Combine Jell-o and boiling water. Cool. Add bananas, pecans, strawberries,
pineapple, and stir. Divide in half. Pour half into 12x8 pan. Refrigerate 1
hour to set. Keep remaining Jell-o at room temperature. Spread sour cream
over set Jell-o, pour on remaining jell-o. Cover and refrigerate until set,
about 1-1/2 hours or overnight.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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