Yield: 4 servings
Measure | Ingredient |
---|---|
6 ounces | Strawberry Jello |
1 cup | Boiling water |
1 cup | Bananas; mashed |
1 cup | Pecans; chopped |
\N \N | Enjoy, |
\N \N | * Jeannie * |
20 ounces | Frozen strawberries |
20 ounces | Crushed Pineapple; drained |
1 pint | Sour Cream |
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 1-½ hours or overnight.