Laura's Allergic Strawberry Salad
Yield
1 saladPrep
15 minCook
0 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
strawberry |
|
| ¾ | cup |
water
boiling |
|
| 1 | package |
strawberries
frozen, partially thawed |
*
|
| 1 | each |
bananas
mashed |
|
| 8 | ounces |
pineapple, canned, crushed
with juice |
|
| 8 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
strawberry |
|
| 177 | ml |
water
boiling |
|
| 1 | package |
strawberries
frozen, partially thawed |
*
|
| 1 | each |
bananas
mashed |
|
| 231.2 | ml/g |
pineapple, canned, crushed
with juice |
|
| 231.2 | ml/g |
sour cream
|
|
Directions
Dissolve jello in hot water. Add strawberries, banana, pineapple and pineapple juice and sour cream.
Pour half of above in pyrex mold and let set up in refrigerator.
Then put layer of sour cream on top. Cover with rest of jello mixture and chill until firm or overnight.
