Strawberry Congealed Salad

[Traciray]

Strawberry Congealed Salad

2 packages strawberry jello
1 3/4 cups boiling water
2 ten ounce packages of frozen strawberries (thawed)
1 large can crushed pineapple
3 bananas (mashed)
1 eight ounce carton sour cream

Dissolve boiling water with jello. Stir until it is dissolved. Add
strawberries, pineapple and bananas. (Including liquid from pineapple and
strawberries). Mix well. Pour one-half mixture into 9 1/2 by 13 inch
casserole dish. Put in refrigerator until congealed. (Keep the remaining half
at room temperature). Spread carton of sour cream onto congealed jello. Add
the remaining jello on top and put in refrigerator and congeal.

Serves 8 to 10.

[Cook Chatty Cathy]

This sounds yummy!

[John Williams]

Hi,

Strawberry Congealed Salad
Ingredients
1 (6-ounce) package strawberry-flavored gelatin
1 cup boiling water
1 (16-ounce) package frozen strawberries
1 (8-ounce) can crushed pineapple
1 banana, mashed
4 ounces cream cheese, softened
3/4 cup powdered sugar
1 cup frozen whipped topping, thawed

Directions
1. Dissolve strawberry-flavored gelatin in boiling water. Reserve 1/4 cup gelatin; set aside. Add strawberries, pineapple, and banana to remaining gelatin. Pour into a 13-x-9-inch baking dish. Refrigerate for 1 hour, or until gelatin begins to set.
2. In a medium bowl, combine cream cheese and powdered sugar; stir well. Fold in whipped topping and reserved gelatin mixture. Spread over congealed strawberry mixture. Refrigerate for 2 hours, or until set.