Strawberry Banana Salad
|Frozen strawberries||20 Ounce (Two 10 Ounce Packages)|
|Water||1 Cup (16 tbs)|
|Strawberry jello||6 Ounce (Two 3 Ounce Packages)|
|Crushed pineapple||20 Ounce, not drained (One No.2 Can)|
|Pecans||2 Cup (32 tbs), chopped|
|Bananas||3 , mashed|
|Sour cream||8 Ounce (1 Carton)|
Thaw and drain strawberries, reserving juice.
To this juice, add enough water to make 3 cups of liquid.
Bring to a quick boil and pour over jello, stirring until dissolved.
Add strawberries, crushed pineapple, pecans and bananas.
Pour 1/2 of this mixture in oblong pan, 11x9x2-inches.
Let it congeal.
Spread sour cream over mixture.
Add remaining fruit and gelatin mixture.
Refrigerate until set.
Serve in squares on lettuce leaf.