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Layered Fruit & Gelatin Salad Recipe

Guest Author - Sandy Moyer

Layered Fruit & Gelatin Salad

This layered fruit and gelatin salad recipe makes 12 servings. Serve it on lettuce leaf covered salad plates.

  • 3 boxes (3 oz. each) strawberry gelatin
  • 2 cups boiling water
  • 1 pkg. (16 oz.) frozen strawberries, thawed
  • 1 can (20 oz.) crushed pineapple, undrained
  • 2 medium size bananas, sliced
  • 8 oz. cream cheese, regular or light, softened
  • 1 cup sour cream, regular or light
  • 1/4 cup sugar

Preparation -
In a large mixing bowl, dissolve the gelatin in the boiling water. Add the strawberries and undrained crushed pineapple and mix well. Stir in the sliced bananas. Pour half of the mixture into a 9" x 13" baking pan and refrigerate for 1 to 2 hours or until set. Set aside the remaining half of the strawberry mixture, keeping it at room temperature.

In a separate bowl - beat the softened cream cheese, sour cream and sugar together. Gently spread this mixture on top of the chilled and set strawberry mixture in the pan. Gently spoon the reserved strawberry mixture on top. Refrigerate for at least two hours or until firm. Cut into 12 squares.


Pyrex 5-pc. Portables Portable Glass Bakeware Set Pyrex 5-pc. Portables Portable Glass Bakeware Set
Use this pan to make your salad or dessert then use the plastic lid to cover it for carrying with you to a covered dish dinner or for refrigerator storage. The glass dish measures 9" x 13" x 2" and has a ribbed edge to make it an attractive serving dish at the table. This set Includes two gel packs and a charcoal gray insulated carrier. Heat or freeze the gel packs then slip them into the sturdy carrier to keep food either hot or cold. The glassware is oven, microwave, freezer and dishwasher safe.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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