Strawberry Jello Salad
Layered Strawberry Jello Salad with its dreamy sour cream layer surrounded by crushed pineapple, bananas, pecans and, of course, loads of strawberries is creamy, lush and outstandingly delicious!
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Servings: 12 servings
Calories: 230kcal
Ingredients
- 6 oz. strawberry Jello
- 1 C boiling water
- 20 oz. frozen sliced strawberries
- 20 oz. crushed pineapple well drained
- 3 medium bananas sliced
- ½ C chopped pecans
- 16 oz. sour cream
Instructions
- Whisk together gelatin and boiling water in a large mixing bowl until the gelatin is dissolved.
- Add 20 oz can of crushed pineapple, well drained (do not use fresh pineapple), sliced bananas, frozen sliced strawberries and pecans. Mix well.
- Pour ½ of jello fruit mixture into a 9x13 baking dish. Put in refrigerator to set for 20-30 minutes. Set aside rest of gelatin, but do not chill.
- When first layer is set, top with sour cream. Spread out to touch the sides of the glass dish.
- Add rest of gelatin, smooth out towards to the edges to complete the top layer.
- Chill in refrigerator 2hrs to overnight before slicing and serving. The longer this jello salad chills in the refrigerator, the better it slices.
Notes
- Using an extra large (8 cup +) measuring cup to mix the jello and ingredients together instead of using a mixing bowl makes it easier to pour the mixture into the 9x13 dish in later steps.
- Adding the sour cream in dollops evenly spaced over the first layer, then gently spreading outward to connect the dollops is the best way to create a neat sour cream layer.
- Make sure the sour cream layer touches the glass sides of the dish to seal that layer off.
- The longer this salad sets up in the refrigerator, the better it slices.
- Fresh pineapple cannot be used in this recipe.
Nutrition
Calories: 230kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Sodium: 80mg | Sugar: 26g