Recipe information
Yield
serves 12
Ingredients
Two 3-ounce packages strawberry gelatin dessert mix
1 cup boiling water
Two 10-ounce packages frozen strawberries
3 medium bananas, mashed
1 cup crushed canned pineapple, drained
1 cup chopped pecans
1 cup sour cream
Preparation
Add the gelatin dessert mix to the boiling water and stir until dissolved. Add the strawberries, bananas, pineapple, and nuts. Pour half of the mixture into a 13 x 9-inch casserole; refrigerate until set. Cover with a layer of sour cream, then top with the remaining gelatin mixture. Refrigerate until firm; cut into squares to serve.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
