Sunday Supper Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. strawberry Jell-O
2 (10 oz.) pkg. frozen sliced strawberries, thawed
1 (20 oz.) can crushed pineapple, drained (reserve juice)
3 medium bananas, mashed
1 c. coarsely chopped walnuts
2 c. sour cream
1 (8 oz.) Cool Whip

Preparation

Dissolve Jell-O in 1 cup boiling liquid (reserved pineapple juice and enough water to make 1 cup).
Add strawberries, pineapple, bananas and walnuts; mix well.
Pour half the mixture in 9 x 13-inch dish.
Chill until firm, leaving other 1/2 at room temperature.
Spread sour cream over congealed layer.
Top with remaining mixture.
When set, spread Cool Whip over top.
Makes 24 servings.