Strawberry Banana Salad - cooking recipe

Ingredients

3 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 pkg. Knox gelatine
1 (16 oz.) pkg. frozen strawberries, thawed
1 (15 1/4 oz.) can crushed pineapple, drained
1 c. juice (from pineapple)
3 bananas, sliced
2 c. sour cream
1/2 c. pecans

Preparation

Dissolve gelatin in boiling water.
Stir in fruit and juice. Pour 1/2 of the mixture into a 9 x 13-inch casserole dish and refrigerate until firm.
Store remaining gelatin at room temperature.
Spoon the sour cream over the congealed gelatin.
Top the sour cream with the remaining gelatin and refrigerate until firm.
Sprinkle the top with pecans.