JEAN'S STRAWBERRY JELLO MOLD
2 3 oz pkg strawberry jello
2 10 oz frozen strawberries (or 1 quart fresh strawberries, hulled)
13 oz can crushed pineapple with syrup
2 large ripe bananas
sour cream or cream cheese or yogurt
nuts
Dissolve Jello in 2 cups boiling water. Stir in frozen (or fresh) strawberries and stir until almost thawed. Add pineapple and bananas. Pour 1/2 liquid into mold and refrigerate (about 2 hours). When set, spread on sour cream or yogurt or roll cream cheese balls into chopped nuts and space evenly over the set layer of Jello. Them pour slowly the rest of the Jello over this. Refrigerate at least 6 hours. Unmold to serve.
Prayer should be the key of the day and the lock of the night.
6 comments:
I have a recipe very similar to this. I have been making it for 30 years. I fold the sour cream into the jello though. It is delicious. I like the statement on prayer.
Good Morning Vickie,
Similar to a recipe you made for 30 years, then it must be great. Thank you for telling us how you make it.
Glad you like the statement of prayer, there is a different saying or Bible quote on every with the Easter recipes.
Hugs to Mabel and Henry,
Marilyn and Pierre
This brings back so many memories! Will be making it after getting the ingredients in. Like very much the prayer comment - and so true it is!
Thank you - 'Looking forward to the rest of the recipes!
Chris
Good Morning Chris,
Thank you for your compliments. I think it was you that wanted the Lemon pie recipe, if so it is on this week. I am not sure what day, but it is on. Just wanted you to know.
Marilyn
Hi Everyone,
It is such a beautiful day today and the sun is shinning, I went out and took some pictures in the Old Order Mennonite and Amish area today. Elmer called and I told him I was coming into his area, so Anna invited me for lunch so we had lunch together. I have some real nice pictures to put on.
Still want to go into another area, but it is suppose to go back down to the 40's next week and maybe some of that white stuff.
Spring is coming,
Marilyn
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