Recipe from Kara Miller of Mich.


  • 1 Large box of sugar-free Strawberry Jell-O
  • 1 Large can of crushed pineapple
  • 1 16 oz. container of low-fat sour cream
  • 3-4 Large bananas, diced
  • *1 Large container of frozen strawberries


  1. Make the Jell-O according to the box directions EXCEPT instead of adding the cold water add the frozen strawberries.
  2.  As the strawberries start to thaw in the boiling water, cut them into small pieces (your hands will turn red from the dye but it will wash off).
  3. After all of the strawberries are cut up and pretty much thawed, add the bananas and crushed pineapple UNDRAINED.
  4.  Pour half of the Jell-O mix into a 9x13 glass cake pan and refrigerate for at least 3 hours.
  5. Spread the container of sour cream over the first layer of Jell-O and pour the remaining Jello mixture on the top.
  6. Refrigerate overnight if possible.