Serves 9
2 6-ounce packages strawberry Jell-O
2 cups boiling water
1 10-ounce package frozen strawberries
1 15-ounce can crushed pineapple, drained
2 bananas, mashed
1 16-ounce tub sour cream
In a medium bowl, dissolve Jell-O in boiling water, then add strawberries and drained pineapple. Stir in mashed bananas. Pour half of mixture into 9-by-9-by-2-inch dish, cover and refrigerate until congealed. Spread sour cream over congealed salad. Pour remaining Jell-O mixture over sour cream. Cover and return to refrigerator for 2–3 hours. Slice and serve.
Carolyn Williams, Kershaw