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Strawberry Nut Salad

chef.jackson's picture
Ingredients
  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)
  Mashed bananas 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Strawberry
Interest: 
Healthy
Servings: 
4

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