Casket Jello

Add jello to boiling water; whisk together until jello has dissolved.

Add the full can of pineapple (juice and fruit) and the full container of frozen strawberries. (I get the large 24 oz. container at WalMart, but not all stores carry multiple sizes. If you can’t get a 24 oz. container, 2 of the smaller containers will work.)

Stir the fruit mix into the jello to combine all flavors. At this point, ladle half the jello/fruit mixture into a 9×13 pan (it should be about 1/4 to 1/3 inch deep).

Then cut 1 to 2 bananas (depending on size) directly onto the jello in the 9×13 pan. (I don’t know why I don’t cut the banana and add it to the jello/fruit mixture in the pan, but I never do. I’m always afraid they’ll get mashed or turn brown.)

After the bananas have been cut onto the jello, I use the tip of my knife to push them down into the jello, so they’ll set in the first layer. Place the dish with the jello/fruit mixture into the fridge so it can set. (Keep the remaining half of the jello mixture on the counter, so it stays at room temperature/liquid.)

Let jello set in the fridge. I allow 1 1/2 to 2 hours.

Once jello has set and is no longer jiggly at all, remove from the fridge and spread sour cream over the jello. (Do not stir the sour cream before adding to the jello. I don’t know why, but if it’s been stirred, it seems to thin out and the consistency isn’t right for this dish. I always use a brand new tub of sour cream and scoop 6 to 8 large spoonfuls onto the jello, so there’s minimal stirring/spreading. It stays thicker that way.)

After spreading the sour cream onto the jello, ladle the remaining half of the jello/fruit mixture gently into the dish. (You don’t want to drop it in too fast/hard, or it will disturb the sour cream layer.)

Once the jello/fruit has been poured on, I cut another banana (or two) onto the top of the jello mix, and again push the banana down into the jello, so it will all set together.

Place back in the refrigerator and allow to set. This takes another 1 1/2 to 2 hours to set through.

You can get 15 decent-sized servings out of the 9×13 dish. (Or, if you’re a glutton for fruit and sour cream, you can get 12 huge servings out of the same pan.) Enjoy!