Prep 10 mins
Cook 2 hrs
From Home Cooking magazine
- 1 (6 ounce) package strawberry gelatin
- 2 cups boiling water
- 1 (10 ounce) package frozen strawberries, halved
- 2 large bananas, mashed
- 4 ounces chopped pecans
- 1⁄2 pint sour cream
- Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal.
- Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.