The Watson Family GLUTEN FREE Recipe Book

Ingredients:

• 2 (3 oz.) pkg. strawberry jello
• 2 (10 oz.) pkg. frozen strawberries
• 2 cups boiling water
• 2 (8.5 oz.) cans crushed pineapple
• 2 bananas, sliced
• 8 oz. cream cheese
• 2 Tbsp. lemon juice
• 1/4 tsp. vanilla

1. Dissolve jello in boiling water.  Add undrained pineapple and strawberries.  Stir until strawberries are thawed.  Let set until syrupy and add bananas.  
2. Pour 1/2 mixture into lightly greased 9x12 baking pan.  Chill until well set.  Leave rest of mixture out of the refrigerator.
3. Blend cream cheese, lemon juice and vanilla.  Spread this over chilled and set jello mixture; chill for 30 minutes.  Cover with rest of jello, chill for 4 hours or longer.  Cut into squares and serve.