2 6 oz. boxes of strawberry Jell-O
1 lg. can crushed pineapple (drain & use the juice as part of the water in making the Jell-O)
2 10 oz. packages of frozen sliced strawberries (defrost and use with juice)
2 bananas – mashed
1 c. chopped pecans
1 pt. sour cream (don’t use the no-fat)
Disolve the Jell-O in 4 cups of boiling water.
Cool, and then add the pineapple, nuts, strawberries and banana.
Fill mold with half of the Jell-O mixture, refrigerate. Leave the remaining half of the mixture out of the refrigerator.
When the refrigerated half is firm, add the sour cream layer. Then add the remaining Jell-O mixture on top of the sour cream.
Chill until firm, I usually make it the day before I’m going to serve it. Just before serving run warm to hot water on the mold or soak it for a few minutes to unmold. Place a platter over the top of the mold/pan and flip over. Sometimes a prayer helps! 🙂
**Since this is a huge mold, I usually use a Bundt or angel food pan for the mold. Enjoy!