I made this Strawberry Jello Salad the first time for a family potluck because, well, it felt like the kind of thing that had to make a comeback. You know the ones – bright pink, a little wiggly, with bits of fruit hiding inside like a time capsule from the ‘70s? I was skeptical at first, but after one spoonful I got it. It’s creamy, sweet, fruity, and nostalgic all at once.
This dish is great because you barely have to “cook.” It’s more like layering happiness in a pan and letting the fridge do all the work. Perfect for hot days when the oven stays off, or for holidays when you want something old-school but still special.
Why You’ll Love This Strawberry Jello Salad
- It’s cool, creamy, and fruity all in one bite.
- No baking required, just a little stirring and layering.
- It’s got that retro charm your grandma would approve of.
- Feeds a crowd and looks gorgeous on a table.
- Tastes even better the next day.
Ingredients For This Strawberry Jello Salad
Strawberry Jello – One 6 oz. box. Go classic; the flavor ties it all together.
Boiling water – Just enough to dissolve the Jello and make it glossy.
Frozen sliced strawberries – Thawed slightly. They make the texture perfect.
Crushed pineapple – Drain it really well so your layers stay firm, not soupy.
Bananas – Three medium ones, sliced thin so they don’t sink.
Chopped pecans – Add a little crunch that keeps every bite interesting.
Sour cream – The secret layer. Creamy, tangy, balances the sweetness beautifully.
How To Make This Strawberry Jello Salad
Make The Jello
Start by whisking the Jello and boiling water together in a big mixing bowl until everything’s fully dissolved and you don’t see any granules floating around.
It should look glossy and smell like strawberry candy.
Stire In Pineapple
Next, stir in your drained pineapple, slightly thawed strawberries, sliced bananas, and chopped pecans. Mix it gently, don’t crush the fruit too much.
Put Mixture In Fridge So It Slightly Sets
Pour about half of that mixture into a 9×13 glass dish and pop it in the fridge for roughly 25 minutes.
You’re aiming for “barely set” so it holds its shape when you spread the cream layer.
Add The Cream Layer
Once it firms up a bit, spoon on the sour cream.
Spread it evenly all the way to the edges, it’s your creamy middle layer that makes this salad feel like dessert.
Add Jello Mix To Top
Now grab the rest of your Jello mixture and pour it over the top.
Smooth it out carefully, then let the whole thing chill for a couple of hours (overnight is even better if you’ve got the patience).
The longer it sits, the cleaner those layers slice.
Cut & Enjoy
When you finally cut into it, the layers look so pretty you’ll almost hesitate to serve it. Almost.
Tips & FAQs
Can I use fresh pineapple?
Nope, fresh pineapple has enzymes that stop the Jello from setting. Stick with canned and drained well.
Do I have to use pecans?
Not at all. You can skip them or swap for chopped walnuts, or even leave the nuts out completely if you want a smoother texture.
What about the sour cream layer—can I use something else?
Some people use whipped topping or Greek yogurt, but honestly, sour cream gives the best tangy contrast.
How long does Strawberry Jello Salad last?
It keeps nicely for about three days in the fridge. Just cover it tight so it doesn’t pick up fridge smells.
Can I make it ahead?
Yes! In fact, it’s better that way. The longer chill time helps the layers firm up and the flavors blend together.
Strawberry Jello Salad Recipe
Description
A creamy, fruity, retro style Strawberry Jello Salad layered with sour cream, strawberries, pineapple, bananas, and pecans. Perfect for potlucks, holidays, and easy make ahead desserts.
Ingredients
Instructions
- In a large mixing bowl, whisk the strawberry gelatin and boiling water together until the gelatin is completely dissolved and the mixture looks clear and smooth.
- Stir in the drained crushed pineapple, the partially thawed sliced strawberries, the sliced bananas, and the chopped pecans. Mix gently until the fruit and nuts are evenly distributed.
- Pour about half of the Jello fruit mixture into a 9 x 13 inch glass dish and level the top. Place the dish in the refrigerator for about 20 to 30 minutes, until the layer is just set and slightly firm to the touch.
- Once the first layer has set, carefully spread the sour cream over the top in an even layer, making sure it reaches all the way to the edges of the dish.
- Gently pour the remaining Jello fruit mixture over the sour cream layer and smooth the top.
- Return the dish to the refrigerator and chill for at least 2 hours, or until fully set. For the cleanest slices, chill several hours or overnight before cutting and serving.
Notes
- Do not use fresh pineapple, it can prevent the gelatin from setting.
You can leave out the pecans if you prefer a nut free version.
Best enjoyed within 2 to 3 days, stored covered in the refrigerator.
