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4 servings
suggest servings
| 6 | ounces | jello | strawberry |
| 1 | cup | water | boiling |
| 1 | cup | bananas | mashed |
| 1 | cup | pecans | chopped |
| 20 | ounces | strawberries | frozen |
| 20 | ounces | pineapple, canned | crushed, 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 1-1/2 hours or overnight.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 6.0g | 23% |
| Sugars 23.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 2% | Vitamin C | 104% | |
| Calcium | 5% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I love this recipr since my hubby has got family inherent high cholesterol and thus heart disease. He cannot enjoy the usual angel cakes with eggyolk and large amiunt oil. This recipe lets him enjoy cake again..Thks so much for sharing!
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