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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a pretty congealed salad that is a wonderful side dish for Thanksgiving. I've made this for baby showers, as well. One of my family traditions. Ingredients:
2 small pkgs strawberry jello, or one large box. |
2 1/2 cups boiling water |
1 box/bag of frozen strawberries (helps congeal the jello) |
4 small bananas, sliced |
1/2 cups pecans, chopped (i don't care for nuts, so i leave them out) |
1/2 pint of sour cream |
Directions:
1. Dissolve jello in boiling water. Add Strawberries, bananas and pecans. Pour half of the mixture in a long, shallow dish and refrigerate until congealed. Spread sour cream on top of congealed mixture, then pour remainder of mixture on top and refrigerate until all is congealed.
2. I like to use a bundt cake pan. To unmold the salad, dip pan in warm water for a minute, then place a serving platter over the pan and flip. I have decorated the circular salad by placing fresh, whole strawberries in the middle hole, and topped them with a few edible flowers.
3. Well, I should have used the recipe search for Strawberry Salad before I posted this. There are 3 other recipes that are very similar. The difference is, my recipe doesn't have pineapple in it. Sorry ladies for the dupe. I'll be more vigilant when I post my next recipe.
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