Strawberry Mold

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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.

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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.

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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.

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I thought this recipe was very delicious I plan on making it again I love paula deen

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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.

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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

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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.

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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.

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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

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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.