Home Cooking Recipes
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Strawberry-Banana Salad
Chef:  Theresa Fangman - Hereford, TX          Category:  Side Dishes

Ingredients:
3 (3 oz.) packages strawberry gelatin
1 cup boiling water
1 (10 oz.) package frozen strawberries, thawed and drained
1 (15 oz.) can crushed pineapple, undrained
3 bananas, sliced
2 cups sour cream, divided
1/2 cup pecans or walnuts, chopped (optional)













Directions: Dissolve gelatin in boiling water, stir in fruit. Pour half of gelatin mixture into an 8 inch pan, and refrigerate until firm, store remaining gelatin mixture at room temperature. Spread congealed gelatin with 1 cup sour cream. Spoon remaining gelatin over sour cream, and refrigerate until firm. Top with remaining sour cream, spreading evenly, sprinkle with pecans, if desired. Yields 8 to 10 servings.

Notes: Can double and put in 9x13 dish and take it to family get-togethers or to church dinners.

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