Strawberry Pineapple Salad

1 3 ounces pkg strawberry jello
3/4 cup boiling water
1 10 ounce pkg frozen unsweetened strawberries
1 8 ounces can crushed pineapple
1 medium banana, sliced
1 cup plain nonfat yogurt

Dissolve gelatin in boiling water. Chill until mixture is consistency of egg white. Fold in strawberries, pineapple with juice and banana.

Pour 1/2 of mixture into lightly greased 9x13 inch pan. Chill until firm. Store remaining jello at room temp.

Spread yogurt evenly over chilled and set jello. Pour remaining jello over yogurt. Chill until firm. Cut into squares and serve.

Serves 10.

Mennonite Fellowship Meals