STRAWBERRY BANANA LOAF
1 (3 oz.) package Jell-O Strawberry Gelatin
1 cup boiling water
3/4 cup cold water
1 cup sliced sweetened strawberries*
1 medium banana, sliced
2 tablespoons sugar
Dash of salt
1/2 teaspoon vanilla
1 envelope Dream Whip Whipped Topping Mix**
1 dozen ladyfingers, split
Dissolve gelatin in boiling water; add cold water. Chill until very thick.
Mash or puree strawberries with banana; stir in sugar, salt, and vanilla.
Prepare Dream Whip as directed on package. Whip gelatin until fluffy; blend in 1 cup prepared Dream Whip and the fruit mixture. Chill 20 minutes or until mixture will mound slightly.
Line a 9x5-inch loaf pan with wax paper, extending ends 2 inches. Then line pan with ladyfingers, reserving 5 or 6 halves. Spoon 2 cups gelatin mixture into pan, top with reserved ladyfingers, then with remaining gelatin. Chlll until firm.
Remove from pan, place on plate, and remove paper. Garnish with remaining Dream Whip; slice.
*Or use 1 package (10 oz.) Birds Eye Strawberry Halves, thawed
**Each envelope of Dream Whip, prepared as directed on package, makes about 2 cups of whipped topping.
Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Fruit Desserts Festival, Dream Whip, General Foods Corporation, 1968
1 (3 oz.) package Jell-O Strawberry Gelatin
1 cup boiling water
3/4 cup cold water
1 cup sliced sweetened strawberries*
1 medium banana, sliced
2 tablespoons sugar
Dash of salt
1/2 teaspoon vanilla
1 envelope Dream Whip Whipped Topping Mix**
1 dozen ladyfingers, split
Dissolve gelatin in boiling water; add cold water. Chill until very thick.
Mash or puree strawberries with banana; stir in sugar, salt, and vanilla.
Prepare Dream Whip as directed on package. Whip gelatin until fluffy; blend in 1 cup prepared Dream Whip and the fruit mixture. Chill 20 minutes or until mixture will mound slightly.
Line a 9x5-inch loaf pan with wax paper, extending ends 2 inches. Then line pan with ladyfingers, reserving 5 or 6 halves. Spoon 2 cups gelatin mixture into pan, top with reserved ladyfingers, then with remaining gelatin. Chlll until firm.
Remove from pan, place on plate, and remove paper. Garnish with remaining Dream Whip; slice.
*Or use 1 package (10 oz.) Birds Eye Strawberry Halves, thawed
**Each envelope of Dream Whip, prepared as directed on package, makes about 2 cups of whipped topping.
Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Fruit Desserts Festival, Dream Whip, General Foods Corporation, 1968
MsgID: 3147474
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Time to Pick Strawberry Recipes! (7+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Time to Pick Strawberry Recipes! (7+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: Time to Pick Strawberry Recipes! (7+) |
| Betsy at Recipelink.com | |
| 2 | Recipe: Strawberry Meringue Torte (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 3 | Recipe: Strawberry Banana Loaf (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 4 | Recipe: Strawberry-Pineapple Fromage (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 5 | Recipe: Pink Angel Cake (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 6 | Recipe: Strawberry Cream Cheese Pie with Peach Variation (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 7 | Recipe: Strawberry Bavarian Pie (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
| 8 | Recipe: Strawberry Symphony (Dream Whip, 1968) |
| Betsy at Recipelink.com | |
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Rosie Daley's Peach and Blueberry Cobbler with Biscuit Topping
- Fruit Kabobs with Whiskey Baste
- Fruit Salsa with Ginger Chips
- Fresh Fruit Crisp (using oats, BH&G New Cook Book, 1981)
- Blackberry Cobbler
- Spiced Blueberry-Nectarine Tartlets
- Walnut Apple Cobbler like Houston's (copycat recipe) (food processor) (repost)
- Grilled Peaches with Honey Butter Drizzle
- Cherries in a Cloud - Thanks Betsy!
- Lemon Curd Fondue
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!