Stoker Traditional Jello Salad

2 lg. pkgs Strawberry Jello
2 c. boiled water
2 bags frozen Strawberries
1 can crushed pineapple
2 mashed bananas

Mix frozen strawberries, bananas, and pineapple all together.
Dissolve jello in boiling water for 3 minutes, then mix with fruit.
Pour half the mixture in bottom of a 9x13 pan and let set up.
Spread sourcream on top of first layer then pour remaining jello over that for the top layer.
Let set up for 4 hours. Cut in to squares and serve.

Pomegranate Jello Salad

Fruit and Jello Mix:

2 -6oz packages of Raspberry Jello
4 cups Boiling Water and the drained pineapple Juice
2  mashed bananas
1 to 2 pomegranates take the seeds out and rinse beforehand.
20 oz can crushed pineapple drained.
2 small 10-12 oz. bags of frozen berries (strawberries and/or raspberries)

Filling/ Topping:

8oz cream cheese

1/4 c sugar 

1/4c sourcream

1tsp lemon juice

• Beat together well with beaters until combined well and cream cheese lumps are gone.

1 1/2c Heavy Whipping Cream

1 tsp vanilla

2 T. Instant Vanilla Pudding 

2 T. Powdered Sugar

• Beat together well until large peaks form and the mixture is thick.
• Fold into the cream cheese and sour cream mixture.

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• Dissolve jello in boiling water, and then add the drained pineapple juice. 
• Add in the mashed bananas, pomegranate seeds, pineapple, and frozen berries and stir together. 
• Fill 9 x 13 pan 1/2 full of the fruit/jello mixture and put into fridge or freezer to set up.
• Make the filling/topping mix.
• Once it is set up really well. Layer with filling & top with the rest of the jello.
• Once the second layer is set up you can put the remaining of the filling on top.

Notes:  I like to use one bag of Raspberries and 1 bag of Strawberries. Frozen pomegranate seeds also work well in a pinch. I like to make the first layer with half of the ingredients and then make the second layer with the other half of the jello fruit mix when  I am ready for that layer.