Combine 1 package of Jello to 1 cup of boiling water and then divide.
For first half mix with 1/3 cup sour cream.
For the second half add 3 Tablespoons cold water.
In a 9x13 glass casserole dish place sour cream layer first.
Set in fridge for 20 to 25 minutes to chill.
Add Jello / water mixture next.
Let set for 20 to 30 minutes.
Repeat above process with the next Jello color until you have a total of 12 layers total.
Make jello using boiling water, add strawberries, bananas, and crushed pineapple. Put half mixture into a 9 inch square pan, chill until firm. Spread with the sour cream and add the rest of the jello mixture. Chill till firm. Cut into square to serve.
Prepare jello according to package instructions and chill until partially set.
Place 1/3 cup crumbs at the bottom of a 9-inch greased pie plate.
Combine sour cream, egg, vanilla and sugar.
Blend well.
Pour half of the sour cream mixture over the crumbs.
Pour half of the jello over the sour cream.
Top with crumbs.
Repeat.
Chill 3 hours.
Makes 8 servings.
Dissolve jello in boiling water.
Mix mayonnaise in sour cream.
Add other ingredients.
Mix well.
Butter mold and pour in mixture.
Store in refrigerator.
(For smoother texture, blend dissolved jello, sour cream and mayonnaise in blender before adding remaining ingredients.
Also, if cucumber seeds are large, remove before chopping.)
pray and set aside.
Cream together softened Butter and Sugar
Mix hot water and jello until jello is dissolved.
Add the strawberries and pineapple and stir well.
Add bananas and stir. Put half of this mixture into a 9 x 13 x 2-inch pan and let it jell.
After it jells, spread the sour cream over the top, then pour in rest of jello mixture over sour cream.
Refrigerate to set firm.
Cut in squares and serve.
Prepare jello with 5 cups water in a large bowl.
Add fruit with liquid and nuts (bananas, pineapple, strawberries and nuts). Scoop 1/2 into jello mold pan.
Refrigerate. Set aside remaining mixture. When first half is jelled, spread sour cream over mold, then scoop remaining mixture over sour cream and refrigerate to set.
Best made 1 day in advance (overnight).
Dissolve jello in 1 1/2 cups boiling water.
Add frozen strawberries, stirring until thawed.
Add pineapple; stir.
When partially set (almost immediately), put half the jello in a mold or clear bowl.
Let set.
Spread sour cream over it and pour remaining jello mixture on top of sour cream.
Chill.
Mix strawberries, pineapple, bananas, boiling water and jello together.
Pour half in mold.
Partially set.
Spread sour cream over gelatin.
Pour remaining jello over sour cream.
Chill until well set.
Prepare jello with fruits.
Put half of it in dish and place in refrigerator.
When it starts to gel, spread sour cream on top of congealed salad and pour on the rest of jello and fruit mixture and refrigerate, covered with Saran Wrap.
Follow directions on jello package, except omit cold water added to jello (frozen strawberries take place of cold water). After jello is dissolved, add strawberries, crushed pineapple, nuts and bananas and mix together.
Pour half of mixture in mold or baking pan.
Place in freezer for about 45 minutes, then spread sour cream on top and add the rest of the mixture and refrigerate. Cut into pieces.
Use an 8 x 8 x 2-inch baking pan or dish.
Dissolve jello in boiling water.
Combine remaining ingredients, except for sour cream, with jello.
Pour 1/2 of strawberry mixture into a 9 x 13-inch pan.
Let set in refrigerator until firm.
Spread on sour cream.
Pour remaining 1/2 of strawberry mixture on top of sour cream.
Let set.
Dissolve jello in boiling water.
Add frozen strawberries and break apart with fork as they melt.
Do not mash berries.
Add pineapple and bananas.
Pour half of mixture into dish and chill until firm.
Spread top of this with sour cream.
Spoon remaining jello mixture over sour cream and chill.
Dissolve jello in boiling water; add strawberries, stirring occasionally, until thawed.
Add pineapple and bananas.
Pour 1/2 mixture in casserole.
Chill until firm.
Spoon 1/2 of sour cream over jello.
Spread remaining jello on top of sour cream.
Chill. Spread remaining sour cream on top and chill.
Dissolve jello in water; add fruits and juices.
Pour half of mixture into 10 x 15 x 2-inch pan.
Chill until firm.
Does rather quickly.
Smooth sour cream over gelatin.
If desired, sprinkle nuts over sour cream.
(I put the nuts right in the jello.)
Cover remaining jello mixture.
Chill until firm.
Cut into squares. Serve on lettuce bed with dash of sour cream and fresh strawberries (optional).
Serves 10 to 12.
Dissolve jello in hot water, add strawberries, pineapple and bananas.
Pour half of mixture into Pyrex dish (loaf style) and chill until firm.
Spoon sour cream over first layer, spreading evenly.
Cover with remaining jello mixture.
Chill.
Cut into squares and serve on crisp lettuce.
Garnish with dab of sour cream and whole strawberry.
This may also be used as a dessert.
Dissolve jello in 3/4 cup boiling water; cool slightly.
Add strawberries (slightly thawed), pineapple (drained) and banana (mashed).
Pour 1/2 of mixture into mold and let stand in refrigerator until firm.
Spread with sour cream and put remaining jello on top.
Refrigerate until firm.
Dissolve jello in boiling water.
Add berries; stir until thick.
Add pineapple and bananas.
Pour 1/2 in 8 x 8-inch pan. Chill until firm.
Spoon sour cream over.
Pour rest of jello mixture over; chill.
Drain fruit.
Dissolve jello in boiling water.
Fold in strawberries, bananas and pineapple.
Pour half of mixture into jello mold or square pan.
Chill until it starts to jell.
Spread sour cream over the chilled jello.
Pour remaining jello over the sour cream layer.
Chill until firm.
Dissolve strawberry jello in 3 cups boiling water. Let cool. Add fruits and mix well.
Pour about half of jello/fruit mixture into bottom of 9x13 pan. Refrigerate until firm.
Spread sour cream over first layer.
Pour remaining jello mixture over sour cream.
Chill until very firm.