Mix strawberry jello and 1 cup boiling water, stirring well, Add strawberries, bananas, pecans and pineapple.
Spread 1/2 of mixture in 9 x 13 pan and chill about 10 minutes, then spread with entire container of sour cream.
Next spread rest of jello mixture on top and chill another 10 minutes.
Top with Cool Whip.
Chill about 1 hour before serving.
Looks best in a glass dish.
Dissolve the strawberry jello into boiling water.
Add frozen strawberries and let thaw in mixture. Add the crushed pineapple and chopped nuts.
Pour half of the mixture into an 8 x 8 x 2-inch square pan. Chill until firm. Add sour cream.
Add remaining strawberry mixture.
Chill until firm.
Mix crushed pretzels, sugar and soft margarine and press in 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0; let cool.
Mix softened cream cheese, Cool Whip and sugar.
Mix together and pour over crust (be sure to seal edges).
Mix strawberry jello with boiling water and frozen strawberries (do not thaw; add frozen).
Pour over cheese mixture.
In two different bowls, mix strawberry jello with one cup hot water for each.
Add to each 1 package of frozen strawberries and 1/2 large can crushed pineapple.
Jell one bowl in refrigerator until set.
Leave other bowl out so it will not set.
Spread sour cream over jelled part, then carefully spoon the unjelled mixture over this.
Return to refrigerator until all is set.
Boil 2 cups water.
Pour over the top of 3 small packages strawberry jello in a large bowl.
Stir until dissolved.
Add the frozen sliced strawberries which are partially thawed, the crushed pineapple (juice and all), 1 cup cold water and the mashed bananas.
Pour half into a 9 x 13-inch dish and put into refrigerator to set up.
When firm, spread with the sour cream. Pour the remaining jello over the top; refrigerate until firm.
In saucepan place gelatin, sugar and half and half.
Mix over medium heat until hot, almost to a boil.
Mix in sour cream, pour into dish and let gel.
Mix together strawberry jello, 1 cup water, strawberries and juice.
Add enough water to make 2 cups total. Pour on top and chill.
To cherry jello add 2 cups hot water, 3/4 cup cold water, crushed pineapple and juice.
To strawberry jello add 2 cups hot water, 3/4 cup cold water and strawberries.
Allow cherry jello to set.
Spread sour cream over cherry jello and pour on partially set strawberry jello layer.
Refrigerate overnight.
Dissolve jello in 2 cups boiling water.
Add thawed strawberries and pineapple with juice.
Pour 1/2 of mixture into 8 x 8-inch serving dish.
Refrigerate until firm.
Let remainder stand at room temperature.
After jello in refrigerator is firm, spread pint of sour cream over jello and sprinkle with nuts.
Pour remaining jello mixture over top and refrigerate until firm. Slice and serve on dessert or salad dishes.
Use a jello mold.
Mix strawberry jello with 1 cup boiling water.<
Mix strawberry jello in 1 cup hot water. Add frozen strawberries.
Let set until congealed.
Spread sour cream on top of jello.
Combine crushed pretzel sticks, sugar and melted margarine. Spread in a 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Cool. Mix cream cheese, powdered sugar and Cool Whip.
Beat these ingredients and spread on crust.
Dissolve strawberry jello with boiling water.
Add strawberries and pineapple to jello.
Chill these ingredients until slightly jelled, then pour over cream cheese mixture.
Chill 4 hours.
Dissolve jello in boiling water.
Add frozen berries and stir until thawed and melted.
Add drained pineapple and chopped bananas.
Pour half of mixture in large glass or plastic bowl and congeal.
Spread sour cream over congealed jello.
Pour remainder of jello mixture over sour cream and congeal.
Dissolve jello in hot water; add frozen strawberries and stir until thawed.
Add pineapple and bananas.
Pour 1/2 in glass dish and chill.
Spread sour cream on top and spread remaining strawberry mixture over this.
Chill well before serving.
Congeal salad yields 10 to 12 servings.
Combine boiling water, jello, pineapple and bananas.
Place 1/2 of mixture in a glass dish.
Stir in 1 package of strawberries (still frozen) until they break up.
Cool mixture in refrigerator until firm.
Once mixture is firm, spread sour cream on top.
Take remaining mixture; add second package of strawberries to it and mix.
Place on top of sour cream layer.
Allow to chill and set for at least 1 hour.
Mix jello as directed.
Add all ingredients.
Pour 1/2 of the mixture into bowl and sit in freezer until solid, but not frozen. Spread layer of sour cream over jello and then pour rest of jello mixture over the sour cream.
Let sit in freezer until solid, but not frozen.
Remove and keep in refrigerator until ready to serve.
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; fold in nuts, strawberries, pineapple and bananas.
Pour half of mixture in pan.
Refrigerate until firm.
Spread sour cream.
Gently spoon in strawberry mixture.
Refrigerate several hours, or overnight.
Cut into squares; serve on lettuce.
Dissolve jello in boiling water.
Add thawed strawberries, pineapple and mashed bananas.
Pour half of mixture in a 13 x 9-inch pan; chill until firm.
Spread sour cream on top like frosting.
Cover with remaining jello mixture and chill until firm.
Mix jello and boiling water.
Add strawberries.
Add pineapple and put half of mixture in mold to set.
Meanwhile, soften cream cheese and add to sour cream.
Then add layer of jello that has set.
When this sets a while, add rest of jello mixture; let set.
Mix water, jello, strawberries, pineapple and nuts.
Put 1/3 of mixture in a 9 x 13-inch pan.
Chill 1 hour.
Spread sour cream over chilled mixture.
Slice bananas over sour cream in a single layer.
Pour remaining jello mixture over top.
Chill until firm.