STRAWBERRY NUT SALAD
From Phyllis Reid White
1 large package strawberry jello
1 cup boiling water
1 cup pecans, chopped
5 medium bananas, mashed
2 10-oz. pkgs. frozen strawberries, thawed
1 20-oz. can crushed pineapple, drained
1 pint sour cream
Dissolve jello in boiling water. Add all other ingredients, except sour cream.
Turn half the mixture into a bowl and refrigerate until firm (about 1 hour).
Spread layer of sour cream and add remaining strawberry mixture. Refrigerate.
When firm, add the rest of the sour cream.
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