Strawberry Mold

Total Time:
2 hr 10 min
Prep:
5 min
Inactive:
2 hr
Cook:
5 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 (3-ounce) packages strawberry gelatin
  • 1 cup boiling water
  • 2 (10-ounce) cartons frozen strawberries
  • 1 cup chopped pecans
  • 3 medium bananas, sliced
  • 1 cup crushed pineapple, drained
  • 1 cup sour cream
  • 1 strawberry, sliced, for garnish
  • 4 slices fresh pineapple, for garnish
Directions

Dissolve the gelatin the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.


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    my grandmother made this in the 60's for me. I'm 52 now, Brought a smile when I found it.Thank you Paula!! Your dishes always remind me of days gone by.Thanks from a country girl from Missouri-
    I've been making this dish since I was a teenager (40+ years ago, and it is always a hit. Paula, you've a knack for collecting the very best recipes. This is, like so many recipes you feature, a keeper.
    This recipe was delicious. I left the nuts out because we are not big fans. But I didn't change anything else. LOVED it. I know I was leary about the sour cream but you can't tell it's even sour cream with all the fruit and jello. Tastes more like cream cheese. Will definately be making this again.
    MMMMMM was my grandson's comment when he took the first bite. That pretty well says it. What is not to like with all the great flavors and then the nuts for the crunch.
    I thought this recipe was very delicious I plan on making it again I love paula deen
    I made this recipe per the instructions and was quite disappointed. It definitely needs at least one more cup of water. The recipe doesn't specify sliced or whole berries. I used whole. After putting it together, I think sliced berries would have worked much better.
    Oh my G,this is soooo yummy,I love it.My husband like it a lot and he doesnt like bananas and sour cream and I dont like jello but this is so delicious...I just used fresh strawberries and put more water-about two cups,dont know how u can do it with less and i used the hole can w pineapple-juice and fruit and the result is so good.Thank u Paula
    I have made this recipe for 30 years and everyone seems to like it. Do not be afraid of the sour cream! It balances the sweetness of the fruit and jello (I always use the sugar free varieties) and tastes almost like a cream cheese topping which you find in many jello mold recipes.
     
    For Matthew- you are right to be concerned about jello setting up with FRESH pineapple but using canned pineapple works very well.
    To Matthew in NY: I have a very similar recipe that uses blueberries instead of strawberries and the pineapple holds up wonderfully. Just be SURE that you drain it VERY WELL and it should be fine.
     

     
    Also for Barbara in MI: The nuts really do not become mushy when added to this molded salad/desert. When I do mine with the blueberries I always toast the pecans, but I am not sure you have to. I just like what toasting does for the flavor of the nuts. The texture holds up well. Hope I could help.
     

     
    this recipe looks awesome. My only concern would be that pineapple can break down gelatin. but it looks like that's not a problem. I cant wait to try this recipe
    I was asked to bring a red jello dessert to a themed function and found this. It was very simple to make and quite tasty - fresh, fruity, yummy - frankly much better than anticipated for jello... I went back for seconds.
     

     
    I used cherry jelllo and 2 cups of boiling water (can't imagine how 1 would cover all the fruit). I used a bag of frozen strawberries left out to thaw for an hour or so and then sliced and they worked great - easier to slice and helped the first half set up fast. Left out the nuts as I just don't like them. I made it in a glass bowl and it looked pretty and was easy to serve.
     

     
    I'll definitely make it again.
    This sounds absolutely delish.. My only concern is being that you mix all ingredients together (except the sour cream) & leave to set/chill overnight wouldn't the pecans get soft & sort of soggy?? I would appreciate any help/information from those lovely readers who have made this dish Many thanks in advance
    Loved by absolutely everyone!
    I have been making this recipe for over 25 years, since I got the recipe as a teenager at my friend's bridal shower and it has been a hit from day-one! My family loves it, guests polish it off, and everyone requests the recipe! I usually make double or triple the recipe and serve it in a trifle dish or small punch bowl so the beautiful colors of strawberry jello and fruit show between the sour cream layers; it's really lovely and so delicious, too! I even made it with a water pistol hidden in the bottom jello layer as a gag back in the '80's at a "Who Shot JR Party", and it was a hit back then, too! Thanks for sharing such a wonderful recipe!
    I made this for Easter Brunch and it was outstanding! My family LOVED it. I actually used 2 cups of boiling water to dissolve the Jell-O (I read wrong), but it turned out great. The sour cream sounds like it would be a weird thing to put in the dish, but after sitting over night the other parts sweeten it just right. I won't just be saving this for brunch, can't wait for the next work function to share this with everyone! Paula, you've done it again!
    I watched Paula make this on TV... however, the web site recipe instructions differ from what she did. I followed the instructions she gave on the show, which were to DRAIN all the juice from the frozen strawberries and mash up the bananas. I doubt whether you mashed the bananas (as Paula did) or sliced them (as the recipe instructs) would make any difference in the flavor, but if you added the strawberry juice to the recipe, it could really increase the sweetness factor. I gave this recipe 4 stars because we really enjoyed the strawberry mixture... we thought it reminiscent of cranberry relish - only in strawberry flavor and without the tartness! I will make this again but will omit the sour cream... while we didn't dislike the sour cream, we didn't think it enhanced the flavor any and actually prefered the mixture without it. I also used sugar-free gelatin to cut back on the sugar content, and instead of using boiling water, I used half strawberry juice and half pineapple juice to disolve the gelatin. This was a very good accompaniment to our Easter dinner with ham loaf.
    Easy and a real pleaser with my truly Southern family, as well as my almost Southern friends. Unless you have an allergy there is absolutely nothing to dislike about this dish.
    It was different. I liked it.
    I made this for 40 preschoolers in individual cups for their midmorning snack. I used fresh strawberries, canned pineapple (no sugar), 1/2 more water in jell-o and added pineapple juice as someone suggested. Next time I'll use sugar free jell-o. I just spread a small layer of sour cream, kids didn't noticed since jell-o is soooo sweet.
    It did not have the taste I was expecting.
    I recently made this yummy treat for my family and it was a huge hit! Even my five year old loved it!!! Thanks, Paula, for another great recipe!
    My family loved this one! Especially my little one. My little boy (23mths) can't get enough of it. He actually can't wait until it sets up so I have to give him a little to snack on. We love your show!
    Surprisingly good. I almost omitted the sour cream too - but it was excellent! It doesn't end up tasting like sour cream ... it takes on a more cream cheese/cream flavor. Definately worth a try.
    I made this the other night for a cookout and received rave reviews. It was very easy to make and made a wonderfully cool, fruity addition to our grilled burgers and other sides. I also mashed the bananas and used a low-fat sour cream. This will be a great summertime dish and I plan to make it at Christmastime since all of the ingredients are readily available year-round. Thanks, Paula!
    While I was waiting to put the second layer on the first, I put some of the partially gelled gelatin mixture on angel food cake, and it was divine. That's what I'm having as one of the desserts for Mother's Day.
     
    Good tip: I substituted the pineapple juice from the crushed pineapple for the water.
    This dessert is perfect and light. My guests always ask for this!!
    Well the teenagers in the house loved it and my mother loved it. They loved it so much there was none left for the rest of the family so guess I better make more. Thanks Paula.
    I made this for Easter, but had to make a substitution--my husband and grandkids had eaten the bananas I planned to use for this dish! I added a large can of drained mandarin oranges instead. I put it in a decorative mold and followed the directions and even used the sour cream--even though I was scared it may ruin the dish. It came out simply gorgeous--and everyone in the family loved it. The consensus was that it would be too sweet with whipped cream. I decorated it with mandarin oranges, fresh fanned strawberries and mint sprigs. I will make this again (hopefully with the bananas)!
    THIS RECIPE WAS A GREAT HIT!!! EVERYBODY LOVED IT!!! IT WILL BE A CLASSIC FOR YEARS TO COME!!! GREAT JOB PAULA, YOUR THE BEST!!!
    Family enjoyed very much. Substituted the sour cream for cool whip. Just couldn't talked myself into the sour cream. Great receipe otherwise!
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    Mother's Day