Recipe
Salad
Strawberry Sour Cream Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20 oz) can Hy-Vee crushed pineapple, reserve juice | ||
| 2 (3 oz each) packages Hy-Vee strawberry gelatin | ||
| 1 (16 oz) bag Hy-Vee whole strawberries, thawed | ||
| 2 medium bananas, sliced | ||
| 1 c. Hy-Vee sour cream |
Directions
- Add water to reserved pineapple juice to equal 2 cups. Bring to a boil in saucepan over medium-high heat. Add to gelatin and stir until dissolved.
- Stir in pineapple, strawberries and bananas. Pour half of mixture into a large clear glass bowl.
- Refrigerate until the layer begins to gel, but not until it is quite set.
- Spread sour cream over gelatin in bowl. Add remaining gelatin mixture as top layer. Refrigerate until set.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 50mg
- Total Carbohydrates: 35g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 45%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee frozen whole strawberries package.