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Newsletter RecipeLayered 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. Printer Friendly Recipe
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