In a medium bowl, dissolve jello in 1 c boiling water. Mash bananas with a fork until you have a mixture of banana mush, with some small chunks left for texture. Add to jello. Add strawberries and their juice, along with drained pineapple. Stir in walnuts. Put about half the fruited jello mix in a bowl or mold. Refrigerate until partially set. Spread on sour cream in a smooth layer. Pour remaining jello on top and chill until set. Unmold and serve. Note: I sometimes fold the sour cream through the entire fruit-jello mixture, at the thickened rather than partially set stage, for a different texture change of pace. Posted to EAT-L Digest by Kim Malo
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|Serving Size: 1 Serving (1938g)|
|Recipe Makes: 1|
|Calories from Fat: 1013 (39%)|
|Amt Per Serving||% DV|
|Total Fat 112.6g||150 %|
|Saturated Fat 27.5g||137 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 57.4g|
|Cholesterol 89.7mg||28 %|
|Sodium 943.7mg||33 %|
|Potassium 3560.6mg||94 %|
|Total Carbohydrate 393.6g||116 %|
|Dietary Fiber 33.4g||134 %|
|Sugars, other 360.2g|
|Protein 43.1g||62 %|
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Calories per serving: 2588
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