3 (3 oz.) pkg.
1 c. boiling water
1 (10 oz.) pkg. frozen
strawberries, thawed and
1 (15 1/4 oz.) can crushed
3 bananas, sliced
2 c. sour cream, divided
1/2 c. chopped pecans
Dissolve gelatin in boiling water; stir in fruit. Pour
half of gelatin mixture into an 8-inch pan and refrigerate
until firm. Store remaining gelatin mixture at room tempera-
ture. Spread congealed gelatin with 1 cup sour cream. Spoon
remaining gelatin over sour cream and refrigerate until firm.
Top with remaining sour cream, spreading evenly. Sprinkle with
pecans. Yield: 8 to 10 servings.
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