RUTH PASS' WONDERFUL JELLO MOLD|
2 small or 1 large strawberry
1/2 pt. sour cream
8 oz. can crushed pineapple in
1 pkg. sliced frozen
1 large or 2 small bananas,
1 3/4 c. boiling water
Dissolve jello in boiling water. Combine strawberries
with pineapple and enough of its juice to make 2 cups. Add to
jello. Pour 1/2 of mixture into oiled jello mold and refriger-
ate until firm. (Leave remainder unrefrigerated; cover with
plate.) When first layer is firm, cover with sour cream and
smooth. Gently push sliced bananas into sour cream. Pour 2nd
half of jello over sour cream and bananas. Refrigerate over-
night before unmolding.
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