This recipe, which has been around forever, was featured on Jello boxes in the 70’s. My mother made it for every family gathering. At my first teaching assignment, in California , I was asked to bring something to a staff dinner party, and this simple gelatin salad (which was obviously NOT invented by my mother and NOT all that famous) became a BIG hit. But it was so popular, that “Bunny Nelson’s World Famous Jello Salad” was featured, years after I had left, in the congregational cook book. This can be made a day ahead, quickly unmolded, and served.
- 1 (6 ounce) package Strawberry/Banana JELLO®
- 1 cup boiling water
- 1 (10 ounce) packages frozen sweetened sliced strawberries, partially thawed
- 1 (20 ounce) can crushed pineapple, drained
- 2 just-ripe-but firm bananas
- 2 cups sour cream
Dissolve the Jello into the hot water, let cool to room temperature then add all the fruit. Pour half the mixture into a jello mold and refrigerate until partially set. Spread the sour cream, then layer the rest of the mixture and refrigerate until set. Unmold and serve.
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