This recipe for Strawberry Sour Cream Congealed Salad, by Jo Connell, is from The Master Peace Recipe Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 oz. pkg. Strawberry Jello 2 c. boiling water 16 oz. pkg. frozen strawberries 1c. chopped pecans 1 tall can crushed pineapple 1 carton sour cream
Mix Jello and hot water well. Stir in frozen strawberries, pecans and pineapple. Place half of mixture in 9x13 pan. Refrigerate until firm. Spread top with sour cream and the rest of the strawberry mixture refrigerate until ready to serve.
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