Strawberry, Banana, and Pineapple Jello Salad
This is a vintage recipe, filled with the wonderful blended flavors of strawberries, bananas and pineapple. The sour cream layer in the middle gives a tangy counterpoint to the sweetness of the Jell-O and fruit.
Servings: 12 -15 servings
Ingredients
- 1 large box (6 ounce) strawberry or strawberry/banana Jell-O (regular or sugar-free) Note: if using sugar-free, use a 0.6 ounce box
- 1 cup boiling water
- 3 bananas, peeled and mashed (I put the bananas on a plate and mash them with the tines of a fork.)
- 2 (10 ounce) packages frozen strawberries with juice, defrosted
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 - 1 cup chopped pecans, toasted (optional)
- 1 1/2 cups sour cream, can use regular or light
Instructions
- In a large bowl, stir Jell-O and the 1 cup boiling water together until the jello is completely dissolved.
- Add the mashed bananas, strawberries with juice, drained crushed pineapple, and pecans (optional). Stir to blend.
- Pour half of the Jell-O mixture into a 9" x13" glass dish. Spread evenly. Chill until set. This goes quickly because of the low moisture content in the Jell-O. Set aside the other half of the jello - do not chill or else it will set.
- Once the jello in the dish has set, gently spread the sour cream evenly over the Jell-O. Before spreading the sour cream, you may want to stir it to loosen it and make it more of a spreading consistency.
- Pour the remaining half of the Jell-O mixture over the sour cream, gently spread evenly, cover and chill until jello is set.
- The Jell-O can be cut into squares if desired for serving. Otherwise - serve it family style and let everyone scoop out their desired portion.
Notes
Recipe given to me by my Grandmother, Thelma Lucille Bates