Name: Strawberry Banana Pineapple Jello Salad
Ingredients: 3 Ripe bananas (up to 4); 2 pk (10 oz) frozen strawberries; thawed; 1 cn (20 oz) crushed pineapple; drained; 1 c Coarsely chopped walnuts; 1 c Sour cream (up to 1-1/2); 2 pk (3 oz) strawberry jello

People don’t often go heretical all at once. It is gradual. And they do not do so intentionally most of the time. They slip into it through shoddiness and laziness in handling the word of truth… All it takes to start the road to heresy is a craving for something new and different, a flashy new idea, along with a little laziness or carelessness or lack of precision in handling the truth of God. All around us today are startling reminders of doctrinal slippage and outright failure. In case after case someone who should have known the truth of God better failed in upholding that truth.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

3		Ripe bananas (up to 4)
2	pk	(10 oz) frozen strawberries; thawed
1	cn	(20 oz) crushed pineapple; drained
1	c	Coarsely chopped walnuts
1	c	Sour cream (up to 1-1/2)
2	pk	(3 oz) strawberry jello

INSTRUCTIONS

In a medium bowl, dissolve jello in 1 c boiling water. Mash bananas with a
fork until you have a mixture of banana mush, with some small chunks left
for texture. Add to jello. Add strawberries and their juice, along with
drained pineapple. Stir in walnuts. Put about half the fruited jello mix in
a bowl or mold. Refrigerate until partially set. Spread on sour cream in a
smooth layer. Pour remaining jello on top and chill until set. Unmold and
serve.
Note: I sometimes fold the sour cream through the entire fruit-jello
mixture, at the thickened rather than partially set stage, for a different
texture change of pace.
Posted to EAT-L Digest  by Kim Malo <kmalo19@IDT.NET> on Nov 22, 1997

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