Sinful Salad
Yield
4 servingsPrep
25 minCook
0 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
jello
strawberry |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
bananas
mashed |
|
| 1 | cup |
pecans
chopped |
|
| 20 | ounces |
strawberries
frozen |
|
| 20 | ounces |
pineapple
crushed, drained |
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
jello
strawberry |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
bananas
mashed |
|
| 237 | ml |
pecans
chopped |
|
| 578 | ml/g |
strawberries
frozen |
|
| 578 | ml/g |
pineapple
crushed, drained |
|
| 473 | ml |
sour cream
|
*
|
Directions
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 1½ hours or overnight.
