This salad is a sweet Jello® based fruit and layered sour cream delight. It is perfect for summer picnics. I’ve modified Marie’s recipe by adding more than the one cup of water I found in her recipe as I believe that was a typographical error. I also added all of the juice from the frozen strawberries and the fruit cocktail. A large package of Jello® calls for four cups of water, and I figure what I have used will be about three cups in total, which will make a fairly firm gelatin mixture without being too firm.
1 large 6 oz. package of Strawberry Jello®
2 cups of boiling water
3 medium size ripe Bananas, mashed
20 oz. package of frozen strawberries
20 oz. can of fruit cocktail
1 pint of sour cream
Combine the Jello® and boiling water in a two quart mixing bowl. Stir until the Jello® is completely dissolved.
Cover the bowl and chill the Jello® in the refrigerator for about 15 to 30 minutes but do not let it set. Add the mashed bananas, strawberries and fruit cocktail to the Jello® and stir gently to combine. Divide the mixture in half.
Pour one half of the Jello® and fruit mixture into a 13"x 9"x2" inch glass baking dish. Refrigerate it until it is set (about 1 to 2 hours). Keep the remaining Jello® and fruit mixture at room temperature.
Take the dish with the set Jello® and spread the sour cream evenly over the top.
Gently dispense the remaining Jello® mixture on top of the sour cream slowly and evenly. Cover the dish with plastic wrap and refrigerate the salad until it is set, about 1½ hours.