Recipe - Strawberry Banana Pineapple Jello Salad

3 Ripe bananas (up to 4)
2 pack (10 oz) frozen strawberries;
thawed
1 cn (20 oz) crushed pineapple;
drained
1 cup Coarsely chopped walnuts
1 cup Sour cream (up to 11/2)
2 pack (3 oz) strawberry jello

In a medium bowl, dissolve jello in 1 cup boiling water. Mash bananas with a
fork until you have a mixture of banana mush, with some small chunks left
for texture. Add to jello. Add strawberries and their juice, along with
drained pineapple. Stir in walnuts. Put about half the fruited jello mix in
a bowl or mold. Refrigerate until partially set. Spread on sour cream in a
smooth layer. Pour remaining jello on top and chill until set. Unmold and
serve.

Note: I sometimes fold the sour cream through the entire fruitjello
mixture, at the thickened rather than partially set stage, for a different
texture change of pace.

Posted to EATL Digest by Kim Malo kmalo19@IDT.NET on Nov 22, 1997