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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4.6 74
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- item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I thought this recipe was very delicious I plan on making it again I love paula deen item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published

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Mother's Day