Strawberry Salad

Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (6 oz) strawberry Jello®
  • 1 cup boiling water

Mix together.

Add:

  • 2 (10 oz) package frozen strawberries, thawed
  • 1 lb (8 oz) crushed pineapple, drained
  • 1 cup pecans, chopped
  • 3 medium bananas

Mix all together and add to strawberry mixture. Pour half in a bowl and chill. When almost firm, add 1 pint sour cream on top, then the rest of mixture. Chill.



IN HONOR OF
OUR DAUGHTER, GAIL ROBERSON WILLIAMS AND HER FAMILY

JOE R. WILLIAMS, HUSBAND, THEIR DAUHTERS,

MELANIE DIANE AND ANNA BESS WILLIAMS

Given by
Rowena and Alan Roberson





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