Susan Spess Shay

Still playing make believe.

Strawberry Salad


1 large package strawberry Jello 2 C. boiling water 1 lb. strawberries (one box, frozen) 1 small flat can crushed pineapple.

Mix all and set. (I use frozen strawberries and add them instead of the cold water to the Jello.) Before serving, add sour cream over top of Jello mixture.

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My mother put half the Jello mixture in the fridge to set, put the sour cream on it, then topped with the other half so there was a stripe of sour cream in the middle. I found Cheryl’s way to be much easier unless doubling the recipe. (I hate having unset Jello in my way, on the counter, waiting for the first half to jell.)


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