WITN - Chef Walter - Recipes

Strawberry Jello Salad Friday, April 6, 2007

Ingredients

Bobbie Mathis Oak Ridge

2 .3 oz boxes sugar free strawberry Jello
1 cup boiling water
1 cup cold water
3 medium bananas, chunky smashed
1 cup crushed pineapple, drained
16 oz strawberries, slices
1 cup pecans, chopped
1 cup sour cream
1 carton lite cool whip
sliced strawberries to garnish

Directions

Add the 2 boxes of Jello to the boiling water. Stir until dissolved. Stir in cold water. Set aside. Meanwhile smash bananas, drain the pineapple, slice the strawberries, and chop the nuts. Add to the jello. In a glass square dish sprayed lightly with cooking oil spray, pour half the fruit and jello into dish. Refrigerate for about 20 minutes or until firm. Do not refrigerate the other half, just set aside. Spread the 1 cup sour cream( I sometimes lightly sweeten the sour cream with splenda) over the mixture, then pour the rest of the mixture over that. Refigerate for at least 2 hours. Serve with cool whip and a few slices of strawberries on top.
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