Strawberry Congealed Salad

 

Back in the day...

Congealed salads were a part of every social gathering in the south. The small Tavares, Florida, Junior Women's Club used to hold annual card parties as a fund raiser. The menu, lovingly prepared by club members, was always salads. Meat salads, vegetable salads, lettuce salads and always, always an array of congealed salads. Red ones, green ones, purple with marshmallows, every flavor imaginable.

This strawberry, nut salad with the mashed bananas is my all time favorite. The sweetness of the gelatins and fruit contrasted with the bit of tartness from the sour cream is an amazing combination. It makes a lovely, layered presentation as well if you use a glass dish.

Ingredients & Preparation

You will need
3 oz strawberry gelatin 3 oz raspberry gelatin 1 cup hot water 1 large crushed pineapple, canned, drained 3 medium ripe bananas, mashed 2 packages frozen strawberries, with syrup, 8 oz. each 1 cup pecans, chopped 16 oz sour cream Serves:  8 Preparation Time:  20 Minutes/ Chill 2 Hours

Step 1: Combine Ingredients

Dissolve gelatin in hot water. Mix all other ingredients with dissolved gelatin. Pour half of the mixture into a 9 X 13 baking dish. Chill in refrigerator for 1 to 2 hours, until set. Spread the sour cream of the set gelatin. Pour remaining gelatin mixture over sour cream. Refrigerate overnight.

To serve, cut into squares and place on a lettuce leaf then top each square with a dollop of sour cream