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.
Mix both boxes of jellos with hot water until dissolved.
Add pineapple, strawberries and bananas.
Pour half mixture into mold, refrigerate for about 20 minutes.
Check to see if it has started to set up-if so, spoon sour cream over mixture, then add the remaining jello over sour cream.
Refrigerate at least 2 hours.
Mix all ingredients, except sour cream.
Pour 1/2 of mixture into mold; congeal.
Add the sour cream on top of the congealed mixture.
Pour remaining Jell-O on top.
Refrigerate.
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.
Dissolve jello.
Add strawberries, pineapple, bananas and nuts.
Pour 1/2 of mixture into a 13 x 9-inch glass dish. Refrigerate until firm.
Spread on sour cream.
Add remaining 1/2 of mixture and refrigerate.
pray and set aside.
Cream together softened Butter and Sugar
Dissolve package of jello with 1 cup hot water.
Divide mixture in half.
Use 1/2 of mixture and add 3 tablespoons cold water.
(Save other 1/2 cup of jello.)
Pour mixture with cold water in a 9 x 13-inch pan (or whatever size you want).
Let this set until firm.
When firm, take remaining 1/2 cup of jello and add 1/3 cup sour cream and mix well.
Then pour over plain layer and let set well.
Repeat this process until you have achieved thickness you desire.
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
acon and 1/4 cup sour cream.
Mix until combined.
nd gently fold in the sour cream. Shape the dough into a
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
Dissolve Jell-O in water.
Add all ingredients, except sour cream.
Mix well.
Pour half of mixture into a 12 x 8 x 2-inch baking dish.
Chill until firm.
Spread sour cream over mix. Cover with remaining mixture.
Chill until firm.
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 1 package of Jell-O in 1 cup boiling water.
Take out 1/2 cup. Stir into 1/3 cup sour cream.
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.
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.
Dissolve 1 package cherry jello in 1 cup boiling water.
Divide in 1/2.
Add 3 tablespoons water to 1/2 and add 1/3 cup sour cream to other 1/2.
Pour the 1/2 with water in 13 x 9-inch pan.
Let set until firm.
Then pour over that the mixture of jello and sour cream.
Chill until firm.
Do the same with the lime jello and pour on top of cherry jello, chilling until firm after each layer. Refrigerate until ready to serve.
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.