Ingredients
- 600 gr pineapple (crushed)
- 475 ml sour cream
- 350 gr strawberries (frozen)
- 240 ml boiling water
- 180 gr strawberry jello
- 150 gr bananas
- 140 gr pecans
Combine Jell-o and boiling water. Cool. Add bananas, pecans, strawberries, pineapple, and stir. Divide in half. Pour half into 12x8 pan. Refrigerate 1 hour to set. Keep remaining Jell-o at room temperature. Spread sour cream over set Jell-o, pour on remaining jell-o. Cover and refrigerate until set, about 1- half hours or overnight. Enjoy, Jeannie
