29 oz. fruit cocktail
3 oz. envelope strawberry jello
1/2 c. mayo
8 oz. plain yogurt
10 oz. frozen strawberries, thawed & crushed
Drain fruit, reserving 1/2 c. syrup. Heat syrup to a boil. Add jello. Stir until dissolved. Cool slightly. Beat in mayo & yogurt. Stir in strawberries & fruit. Put in 9" loaf pan. Cover & freeze until firm. Serves 8.
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