Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by MyRecipes November 2007

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Recipe Summary

Yield:
10 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mist a 10-inch decorative mold or Bundt pan with nonstick cooking spray.

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  • In a large bowl, mix strawberry gelatin with 2 cups boiling water; stir to dissolve. Add pineapple with its juices, bananas and strawberries. In a small bowl, mix 2 Tbsp. boiling water with plain gelatin; stir to dissolve. Stir into strawberry mixture. Pour half of mixture into mold; chill until firm, about 2 hours. Leave other half of mixture in bowl at room temperature.

  • When refrigerated mixture has hardened, fold sour cream into remaining mixture and pour carefully on refrigerated mixture. Refrigerate until firm, at least 3 hours. When ready to serve, place a plate over mold, invert and tap pan gently until gelatin drops out. Serve immediately.

Nutrition Facts

185 calories; fat 9g; saturated fat 6g; protein 14g; carbohydrates 17g; fiber 2g; cholesterol 16mg; sodium 410mg.
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