- 1 6 oz. box strawberry jell-o
- 1 1/2 c. boiling water
- 8 oz. can crushed pineapple, drained
- 2 ripe bananas, mashed without lumps
- 10-12 whole frozen strawberries
- 1 c. sour cream
In a medium bowl pour boiling water over strawberry jello. Mix til gelatin is fully dissolved. Add in crushed pineapple, and bananas. Add in strawberries and mix.
In a small bowl, stir sour cream til creamy and loosened a bit.
In a medium bowl, pour half the gelatin mixture (see note). Carefully ladle the sour cream over the jell-o, then pour the rest of the mixture over the sour cream.
Cover and refrigerate for at least 3 hours.
NOTE: To help the jello set up a bit quicker, I put the bowl in freezer for 5 minutes before adding the sour cream layer and the additional jello on top. This just helps keep the layers separated but it’s not necessary.
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