Strawberry Nut Salad
|Strawberry jello||6 Ounce (2 Packages, 3 Ounce Each)|
|Boiling water||1 Cup (16 tbs)|
|Frozen strawberries package||20 Ounce, thawed and undrained (2 Packages, 10 Ounce Each)|
|Canned crushed pineapple||20 Ounce, drained (1 Can, 1 Pound, 4 Ounce)|
|Pecan pieces||1 Cup (16 tbs)|
|Sour cream||16 Ounce (2 Cartons, 8 Ounce Each)|
Dissolve jello in boiling water.
Add strawberries with juice, drained pineapple, bananas, and nuts.
Put 1/2 of mixture in rectangular glass dish; refrigerate until firm.
When congealed, spread sour cream overtop of this layer.
Pour balance of jello mixture over sour cream.
Refrigerate until firm.
To serve: cut into squares; arrange on lettuce.