Congealed Strawberry Salad - cooking recipe

Ingredients

3 medium bananas, mashed
1 (20 oz.) can crushed pineapple, drained
2 (10 oz.) pkg. frozen strawberries
1 c. chopped pecans
1 (6 oz.) pkg. cherry gelatin (sugar-free; optional)
1 c. hot water
1 (16 oz.) container light sour cream

Preparation

Mix fruits and nuts.
Dissolve gelatin with hot water.
Mix gelatin and fruit mixture together.
In a 9 x 13-inch dish, pour 1/2 gelatin mixture.
Refrigerate until set.
The other half of the mixture can be left out.
After gelatin has set, spread light sour cream on top.
Add remaining gelatin on top of sour cream layer.
Allow to set until firm.
Makes 12 to 15 servings.