Serves: 10
Total Calories: 131
In a medium saucepan pour boiling water over gelatin. Stir over medium heat until gelatin is dissolved remove from heat. Add strawberries and stir until thawed. Add bananas and pineapple. Pour half of the mixture into a 6-cup mold cover and chill until set but not firm. Reserve remaining gelatin mixture at room temperature.
When refrigerated gelatin sets, fold sour cream into reserved gelatin and pour into mold. Cover and chill until firm.
Unmold onto a chilled plate. Garnish with lettuce and optional sour cream.
This Strawberry Salad recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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