Yield: 12 Servings
2 (6-oz) packages apricot flavored gelatin
2 c boiling water
1 c Rose wine or dry white wine chilled
3/4 c cold water
1 pk (10-oz) frozen sliced strawberries; thawed and undrained
1 can (8-oz) crushed pineapple undrained
2 Bananas; peeled, cut in half lengthwise, and sliced
1 c Sour cream
2 tb Brown sugar
1 tb To 2 tbsp coconut; toasted
Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin
dissolves. Add wine and cold water; chill until the consistency of unbeaten egg white.
Stir in strawberries, pineapple, and bananas; pour into a lightly greased 6-cup mold.
Cover and chill 8 hours.
Combine sour cream and brown sugar; spoon into a serving dish. Sprinkle with toasted
coconut. Unmold salad onto lettuce leaves; serve with sour cream mixture.
Martha Myers of Maryland
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