To make Hawaiian Jell-O salad, use a large bowl to dissolve one large package of strawberry gelatin in 1 cup of hot water. Add 10 to 12 ounces of frozen strawberries. Fold in two mashed bananas, one small can of crushed pineapple with juice and your choice of chopped nuts.
Refrigerate the mixture until it has set. Before serving, top the Jell-O salad with whipped cream or sour cream, shredded coconut and more chopped nuts, if you prefer.
A creamier version of Hawaiian Jell-O salad is made by dissolving one large package of strawberry gelatin in 1 1/2 cups of hot water. Stir in one 8-ounce can 1 of crushed pineapple in juice. Refrigerate the mixture until it is similar to the consistency of unbeaten egg whites. This takes about 1 1/4 hours.
Whip 1 cup of whipping cream until peaks form. In a separate bowl, thoroughly blend one 8-ounce package of cream cheese and 1 cup of cottage cheese. Fold in the whipped cream until the mixture is smooth. With a wire whisk, add this to the slightly-set gelatin.
Once this combination is smooth, add 1/2 cup of chopped walnuts and 1 cup of miniature marshmallows. Pour everything into a 6-cup mold that has been prepared with non-stick cooking spray. Refrigerate until the salad is firm: about four hours. Unmold the salad, and garnish it with lettuce leaves.