"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 small strawberry jello 1 small raspberry jello 3 c. hot water 1 (16 oz.) pkg. frozen strawberries 1 small sour cream
Mix jello, water and strawberries. Divide mixture by putting half in pan to jell. When jelled, spread sour cream over mixture and put in refrigerator to set about 1/2 an hour. Then put other half of jello mixture on top of sour cream and let set until jelled. Cut into squares.
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