Strawberry Jello Salad (Print Version)
# Ingredients:
→ Jello Base
01 -
6 oz. strawberry Jello
02 -
1 cup boiling water
→ Fruit & Nuts
03 -
20 oz. frozen sliced strawberries
04 -
20 oz. crushed pineapple, well drained
05 -
3 medium bananas, sliced
06 -
½ cup chopped pecans
→ Creamy Layer
07 -
16 oz. sour cream
# Instructions:
01 -
In a large mixing bowl, whisk the strawberry Jello with boiling water until fully dissolved.
02 -
Stir in the drained crushed pineapple, frozen strawberries, sliced bananas, and chopped pecans until evenly mixed.
03 -
Pour half of the Jello mixture into a 9x13 baking dish. Refrigerate for 20-30 minutes until set. Keep the remaining Jello mixture at room temperature.
04 -
Once the first layer has set, gently spread the sour cream over it, making sure to reach the edges of the dish to create a seal.
05 -
Pour the remaining Jello mixture over the sour cream layer, smoothing it evenly across the dish.
06 -
Refrigerate for at least 2 hours, preferably overnight, to fully set before slicing and serving.
# Notes:
01 -
For best results, let the salad chill overnight to make slicing easier.
02 -
Fresh pineapple should not be used in this recipe, as it prevents the gelatin from setting.