Strawberry Nut Salad
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– 2 (3-ounce) packages strawberry gelatin
– 1 cup boiling water
– 2 (10-ounce) packages frozen, sliced strawberries, thawed and drained
– 1 (20-ounce) can crushed pineapple, well-drained
– 2 medium bananas, mashed
– 1 cup coarsely chopped pecans
– 1 pint sour cream
In a large container, combine gelatin with boiling water, stirring until gelatin is dissolved. Fold in strawberries, pineapple, bananas and pecans. Pour half of strawberry mixture into a 11.5×8-inch baking dish to create first layer of salad. Refrigerate for about 1.5 hours, until firm.
Remove from refrigerator and evenly spread sour cream on top of first layer. Spoon remaining strawberry mixture on sour cream, gently spreading evenly; refrigerate. When set, cut into squares and serve on lettuce.
Elizabeth Bryant, LaGrange, Ga.
Troup County Extension Office, Troup County Home Demonstration Council Cookbook