Jingle Bell Salad
1- 3 ounce package strawberry Jello
1 half pint of yogurt
1 10-ounce package frozen strawberries
1 6-ounce can crushed pineapple
Put the Jello in a large bowl. Add 1 cup boiling water. Stir until Jello dissolves. Add the strawberries. Stir until thawed out. Add the crushed pineapple. Dice the banana. Add it too. Pour HALF the mixture into a 8x8x2 inch Jello pan. Put it in the refrigerator until Jello sets.
Spread the yogurt over the top of the Jello. Add the rest of the Jello.
Put in the refrigerator until firm. Cut in squares and serve.