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Ingredientes
- 1 (6 ounce.) box each of strawberry, lemon, lime Jello
- 1 (8 ounce.) carton of lowfat sour cream (room temperature)
- 1 (3 ounce.) pkg. of cream cheese, softened
- 1 lg. can of crushed pineapple (drain, save 1/2 c. juice)
- 1 box frzn strawberries, thawed
- Use a 12 c. mold or possibly bundt pan
Direcciones
- First layer: Strawberry. Dissolve strawberry Jello with 2 c. of boiling water then add in strawberries. Mix with hand mixer for 10 seconds. Pour into mold and chill. Let set hard before starting the next layer (3 to 4 hrs.)
- Second Layer: Lemon. Dissolve lemon Jello with 2 c. of boiling water. Add in lowfat sour cream and cream cheese, mixing till lumps disappear. Pour onto first layer, and let set till hard (approximately 3 to 4 hrs).
- Third Layer: Lime. Dissolve lime Jello with 2 c. boiling water. Add in liquid removed pineapple and pineapple juice. Use mixer to mix thoroughly, and pour on second layer and chill till hard.
- PATIENCE IS A VIRTUE WITH THIS RECIPE; BEGIN PREPARING THE DAY BEFORE!!
- Substitutions: Raspberry Jello with frzn raspberries; orange Jello with mandarin oranges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 165 | 48% |
| Total Fat 18.82g | 24% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 116mg | 5% |
| Potassium 364mg | 10% |
| Total Carbs 44.53g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 37.96g | 25% |
| Protein 3.49g | 6% |
